Cabbage and Vegetable Curry Stew - Kogonuso

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May 17, 2019

Cabbage and Vegetable Curry Stew

Cooking and Prep: 1 h 10 m
Serves: 6
No Allergens

Preference: Parve
Difficulty: Easy
Diet: Vegetarian , Pescetarian , Gluten Free , Vegan

In this recipe, it is important to let the cabbage simmer for a while until it's nice and soft. Let all the flavors combine and integrate – the more time the better. I like to use coconut water instead of coconut milk because coconut water is much lighter in calories and fat than coconut milk.
Ingredients (14)
Main ingredients

1 tablespoon Gefen Olive Oil

1 green cabbage, chopped

1 tablespoon garam masala

1 tablespoon curry powder

1 teaspoon turmeric

2 carrots, sliced

2 cups white mushrooms, sliced (8 ounces)

2 cups water

2 cups coconut water

1 tablespoon no-chicken base

1/4 cup cilantro, chopped or 12 cubes Gefen Frozen Cilantro (optional)

1 and 1/2 cups cooked chickpeas (such as Gefen Organic Chickpeas)

salt

pepper


Start Cooking
Prepare the Stew

In a cast iron skillet on medium heat, add one tablespoon olive oil, cabbage, salt and pepper. Sauté for about 10 minutes.

Add the garam masala, curry powder, and turmeric. Let simmer for about 10 minutes until all the flavors combine nicely.

Add the carrots and mushrooms. Cook on high heat for a few minutes.

Add water, coconut water, and no-chicken base. Bring to a boil then lower to a simmer.

Add the cilantro and the chickpeas. Simmer for at least 45–60 minutes.

Serve over grain of choice.
 
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