Cabbage and Chickpea Coconut Curry

Tender green cabbage and chickpeas simmer in a warmly spiced coconut-tomato sauce, finished with fresh lime and served over rice for a satisfying vegetarian dinner.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 medium (about 150 g) yellow onion
• 3 cloves garlic
• 1 1-inch piece (about 15 g) fresh ginger
• 2 tablespoons (30 ml) vegetable oil
• 2 teaspoons (4 g) curry powder
• 1 teaspoon (2 g) ground cumin
• 1 small head, about 2 pounds (900 g) green cabbage
• 1 can, 14.5 ounces (411 g) diced tomatoes
• 1 can, 13.5 ounces (400 ml) full-fat coconut milk
• 2 cans, 15 ounces each (425 g each), drained and rinsed chickpeas
• 1 teaspoon, plus more to taste (6 g) kosher salt
• 1 medium lime
• 4 cups (about 600 g) cooked white rice

Cooking instructions

1. Dice the onion. Mince the garlic and grate the ginger. Cut the cabbage into quarters, remove the core, and slice it into 1/2-inch (1 cm) ribbons. Drain and rinse the chickpeas; halve the lime. (about 10 min)
2. Heat the oil in a large Dutch oven or deep skillet over medium heat. Add the onion and salt, and cook until softened, about 5 minutes. Stir in the garlic, ginger, curry powder, and cumin; cook until fragrant, 1 minute. (about 6 min) — Medium heat
3. Add the cabbage and stir to coat it with the spiced onion mixture. Cook until it begins to wilt, about 3 minutes. (about 3 min) — Medium heat
4. Stir in the tomatoes, coconut milk, and chickpeas. Bring to a gentle simmer, then cover and cook, stirring once or twice, until the cabbage is tender but not mushy and the sauce has thickened slightly, 15 to 18 minutes. (about 18 min) — Gentle simmer
5. Remove the lid and simmer for 2 to 3 minutes if the sauce needs thickening. Taste and adjust the salt. Squeeze in the lime juice, adding more to taste. (about 3 min) — Low heat
6. Serve the curry hot over cooked rice. For safe leftovers, refrigerate within 2 hours and reheat until steaming hot, reaching 165°F (74°C) throughout. (about 2 min)