Cabbage Coconut Curry with Chickpeas (Vegan)
Cabbage Coconut Curry with Chickpeas is flavorful and easy to make in 30 minutes. This recipe is naturally vegan, gluten-free, and healthy. Serve it with rice or your favorite grain for a meal the whole family will love.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1 Tablespoon olive oil
- 1 onion diced
- 1 Tablespoon garlic minced
- 1 Tablespoon ginger minced
- 1 Tablespoon curry powder
- 1 cup carrots sliced
- 1 head cabbage shredded
- 1 can reduced-fat coconut milk (13.5 ounces)
- 1 can chickpeas (garbanzo beans) rinsed and drained (15 ounces or 1 1/2 cups)
- salt and pepper to taste
- fresh cilantro for garnish (optional)
Heat the oil in a large pot or dutch oven over medium heat.
Add the onion and saute for a few minutes until soft and slightly translucent.
Next add the garlic, ginger, and curry powder and stir.
Then add the carrots, cabbage, and coconut milk and stir. Add the chickpeas and stir again.
Simmer, stirring occasionally, until the carrots are tender and the cabbage is soft and reduced in volume.
Season to taste with salt and pepper. Garnish with cilantro, if desired, and serve with cooked rice or your favorite grain.
Calories: 300kcal | Carbohydrates: 39g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Sodium: 459mg | Potassium: 714mg | Fiber: 12g | Sugar: 10g | Vitamin A: 5600IU | Vitamin C: 87.6mg | Calcium: 158mg | Iron: 3.1mg