This cabbage and chickpea curry is great if you are looking for a tasty and healthy curry that is meat free and can easily be made vegan. It’s savory and comforting and I absolutely love it!
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The cabbage in this recipe gets cooked down so it becomes tender and melts in your mouth. The chickpeas give this a heartiness that will fill you up and you won’t even notice this recipe doesn’t have any meat in it.
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While I am not vegan or vegetarian, I do love to cook vegan or meatless meals frequently and I love the flavors that can be achieved when you rely solely on vegetables and spices.
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Serve this over some basmati rice or whatever type of rice you prefer and you have a big bowl of comforting goodness waiting for you.
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What you need to make this cabbage and chickpea curry: (printable recipe card is below)
Serves 6
- 1 tablespoon olive oil
- 1 head Napa cabbage – diced
- 1/2 cup water
- 14.1 ounces chopped tomatoes
- 1 can chickpeas/garbanzo beans – drained
- 1 tablespoon onion powder
- 2 1/2 tablespoons curry powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 2 tablespoons garam masala
- 1/4 cup cilantro – chopped
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 2 tablespoons yogurt or sour cream (optional)
Instructions
- In a large cooking pot, add the olive oil and chopped cabbage then sauté until cabbage starts to soften and brown a little, once it starts to brown, add water so it doesn’t burn and it will lift the flavor of the cabbage from the pan.
- Add the tomatoes, chickpeas, onion powder, curry powder, garlic powder, salt, garam masala, cilantro and chili powder and bring mixture to a boil, add more water if mixture starts to thicken too much.
- Once at a boil, reduce to a simmer and let simmer for about 15 minutes or until the cabbage is cooked through and tender.
- Add the lime juice, sugar and yogurt and stir well.
- Serve over basmati or desired rice and enjoy.
Here are a few other recipes you may also enjoy:
![](https://www.flypeachpie.com/wp-content/uploads/2023/08/curried-cabbage-and-chickpeas-768x1024.jpg)
Cabbage and Chickpea Curry
Ingredients
- 1 tablespoon olive oil
- 1 head Napa cabbage – diced
- 1/2 cup water
- 14.1 ounces chopped tomatoes
- 1 can chickpeas/garbanzo beans – drained
- 1 tablespoon onion powder
- 2 1/2 tablespoons curry powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 2 tablespoons garam masala
- 1/4 cup cilantro – chopped
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 2 tablespoons yogurt or sour cream optional
Instructions
- In a large cooking pot, add the olive oil and chopped cabbage then sauté until cabbage starts to soften and brown a little, once it starts to brown, add water so it doesn’t burn and it will lift the flavor from the cabbage from the pan.
- Add the tomatoes, chickpeas, onion powder, curry powder, garlic powder, salt, garam masala, cilantro and chili powder and bring mixture to a boil, add more water if mixture starts to thicken too much.
- Once at a boil, reduce to a simmer and let simmer for about 15 minutes or until the cabbage is cooked through and tender.
- Add the lime juice, sugar and yogurt and stir well.
- Serve over basmati or desired rice and enjoy.