Cabbage and Vegetable Curry Stew

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

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

Start Cooking

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

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

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

  6. Serve over grain of choice.


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

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