Green Cabbage and Chickpea Curry
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This green cabbage and chickpea curry is a great and spicy everyday soup for the family. Follow the easy steps below to prepare it at home!
20 October, 2018
ingredients
Cabbage
600 g, green, stem removed
Onion
1, diced
Garlic
1 clove, diced
Chili pepper
1 red, chopped
Ginger
1 tsp, fresh, grated
Vegetable oil
2 tbsp
Mushrooms
150 g, halved
Turmeric
1 tsp, ground
Cumin
ground
Vegetable stock
400 ml
Coconut milk
200 ml
Chickpeas
300 g, tinned, rinsed
Lemon juice
1 - 2 tsp
Coriander
to garnish
Preparation
- Blanche the cabbage in salt water for around 3 minutes.
- Drain and cut into wide strips.
- Fry the onion, garlic, chilli and ginger in hot oil for 1-2 min.
- Add the mushrooms, turmeric and a pinch of cumin and then add the stock.
- Add the cabbage and coconut milk, season with salt and simmer for around 20 min.
- If necessary add more stock.
- Add the chickpeas and leave to steep for around 5 min.
- Season your green cabbage and chickpea curry with lemon juice and salt and serve garnished with coriander.
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