I love quick and easy. I thrive on quick and easy.
Tonight was no different. Monday night. Come home from work. Five minutes to make sure I have what I need to get some food on the table. Once again, I am trying to use things up. Hate throwing up random remnants of food in the fridge. I also like dinner to be stretched to lunch the next day.
In the mood for curry. I scrambled together the spices, set up some Basmati on the stove, and peeked in the fridge. Like some divine presence, I found cabbage, carrots, onions, garlic, and chickpeas all ready to go.
Came up with this:
Cabbage & Chickpea Curry
Ingredients:
Ingredients:
1 tbsp vegetable oil
1 onion, chopped
5 cloves garlic, chopped
1 tbsp ginger, chopped
1 ½ cups cooked chickpeas (mine were from a can)
3 cups cabbage, shredded (or you can use the bagged mix)
2 carrots, shredded
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp cumin
1 tsp coriander
1 tsp sweet curry powder
1 green chillies, seeds removed and chopped
1/2 cup vegetable broth (optional)
salt
1 onion, chopped
5 cloves garlic, chopped
1 tbsp ginger, chopped
1 ½ cups cooked chickpeas (mine were from a can)
3 cups cabbage, shredded (or you can use the bagged mix)
2 carrots, shredded
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp cumin
1 tsp coriander
1 tsp sweet curry powder
1 green chillies, seeds removed and chopped
1/2 cup vegetable broth (optional)
salt
In a large saute pan, heat the oil. Saute the onions. garlic, and ginger. Cook for 4 minutes.
Add in the spices and continue to cook for a couple minutes.
Add in the cabbage, carrot, chickpea mixture. Cook for 10 minutes. Stir every so often. I chose to add some vegetable broth, but it is not necessary…I just like my curries to be a little saucy so the rice can soak up the yumminess.
Sample a bite or two from the pan. (I promise – I won’t say a word).
Serve over Basmati rice.
Enjoy!
About Hindy Garfinkel
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