Recipe by Estee Raviv

Cabbage and Vegetable Curry Stew

Cabbage and Vegetable Curry Stew

Parve

6 Servings Serving Icon

1 Hour, 10 Minutes

Easy

Allergens

- No Allergens specified

Diets

- Vegetarian - Pescatarian - Gluten Free - Vegan - Low Carb

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.

Directions

Prepare the Stew

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

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

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

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

5. Serve over grain of choice.

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

About

Recipe excerpted from Oy Vey Vegan: Vegan Cuisine with a Mediterranean Flair by Estee Raviv (esteeskitchen.com). Used with permission.

Recipe tags

Cabbage Carrots Chick peas Chickpeas Coconut milk Curry Garbanzo beans Mushrooms Oy Vey Vegan Satisfying Stew Vegan Vegetable stew Vegetarian

Cabbage and Vegetable Curry Stew

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