Easy Vegan Cabbage Curry with Coconut Milk and Chickpeas
30-minute, one-pot, creamy vegan cabbage curry with coconut milk and chickpeas is cozy, flavorful, and perfect with rice or on its own.
Servings: 4
Calories: 300kcal
Ingredients
- 1 Tablespoon extra virgin 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
- 1-13.5 ounce can reduced-fat coconut milk
- 1-15 ounce can chickpeas (1½ cups cooked) rinsed and drained
- salt and pepper to taste
- fresh cilantro for garnish (optional)
Instructions
- Heat the oil in a large pot over medium heat.1 Tablespoon extra virgin olive oil
- Add the onion and saute for a few minutes until soft and slightly translucent.1 onion
- Next add the garlic, ginger, and curry powder and stir to combine.1 Tablespoon garlic, 1 Tablespoon ginger, 1 Tablespoon curry powder
- Then add the carrots, cabbage, and coconut milk and stir to combine. Stir in the chickpeas.1 cup carrots, 1 head cabbage, 1-13.5 ounce can reduced-fat coconut milk, 1-15 ounce can chickpeas
- 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. Serve with cooked rice or your favorite grain or enjoy on its own.salt and pepper, fresh cilantro
Notes
Leftover curry can be refrigerated in an airtight container for up to 3 days. Reheat on the stove or in a microwave-safe dish.
Nutrition
Calories: 300kcal | Carbohydrates: 39g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 460mg | Potassium: 730mg | Fiber: 13g | Sugar: 10g | Vitamin A: 5601IU | Vitamin C: 88mg | Calcium: 158mg | Iron: 3mg
