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.
Servings 4
Calories 300kcal
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: 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