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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.
Course
Main Course
Cuisine
Fusion
Prep Time
15
minutes
Cook Time
15
minutes
Total Time
30
minutes
Servings
4
Calories
300
kcal
Author
Amy Katz
Ingredients
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 ½ cups)
salt and pepper
to taste
fresh cilantro
for garnish (optional)
Instructions
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.
Nutrition
Calories:
300
kcal
|
Carbohydrates:
39
g
|
Protein:
9
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Sodium:
459
mg
|
Potassium:
714
mg
|
Fiber:
12
g
|
Sugar:
10
g
|
Vitamin A:
5600
IU
|
Vitamin C:
87.6
mg
|
Calcium:
158
mg
|
Iron:
3.1
mg