Super easy and delicious vegan recipe!
Turmeric and Coconut-Braised Cabbage with Chickpeas
Ingredients
- 1/2 head Green cabbage - approx 2 lbs
- 2 med shallots, approx 4 oz ( see #1 below )
- 1 inch piece of ginger
- 3 cloves garlic
- 1 whole green chile ( see #2 below )
- 3 tbsp olive oil
- 1 tsp kosher salt (half as much of fine salt), and a good pinch for the initial seasoning.
- 1 can 13.5 oz unsweetened coconut milk
- 1 can 15.5 oz chickpeas
- 1 tsp brown mustard seeds ( see #3 below )
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 cup vegetable stock ( see #4 below )
- salt & pepper to taste
- 1/2 cup chopped cilantro ( optional )
- 2 small limes, cut into wedges ( optional )
Instructions
- Cut the half head of cabbage into 4 wedges. You can remove the core of the cabbage, but leaving it intact will help keep the wedges together.
- Peel and finely chop the shallots, ginger, and garlic. (I like larger pieces of onion so I just give it a coarse chop).
- Cut the chile lengthwise, remove the seeds with a spoon if you want to cut back on the heat, and chop finely.
- Heat 2 tbsp olive oil in a large, deep skillet with a lid, or a Dutch oven, or a pot with enough room for the cabbage wedges to lay flat without overlapping.
- Place the cabbages in the skillet, and season the tops with some salt (not the
- Cook until lightly cahrred, approx 5 minutes.
- Turn over and cook for another 5 minutes then transfer to a plate.
- While the cabbage is cooking, shake the can of coconut milk, and rinse the chickpeas in a colander under running water.
- Heat the remaining oil on medium-high heat.
- Add the onion, ginger, garlic, chile, and cook while stirring until fragrant, approx 1 minute.
- Add the mustard, cumin, and turmeric, keep stirring for approx 1 minute (If using mustard seeds, they should be popping after 1 minute).
- Stir in the coconut milk, chickpeas, stock, and salt.
- Place the cabbage into the skillet, and baste with the coconut milk sauce.
- Bring to a boil, reduce to low, and simmer until tender, approx 15-20 minutes.
- Taste and season with salt and freshly ground pepper.
- Serve on rice, and optionally finish with some chopped cilantro and lime wedges.
Notes
- medium onion also works, approx 4 oz
- pick a pepper as hot as you like
- dijon or yellow mustard also works
- chicken stock also works, but chickens aren't vegetables