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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
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.
1 green cabbage, chopped
1 tablespoon Gefen Olive Oil
salt
pepper
1 tablespoon garam masala
1 tablespoon curry powder
1 teaspoon turmeric
2 carrots, sliced
2 cups white mushrooms, sliced (8 ounces)
2 cups coconut water
2 cups water
1 tablespoon no-chicken base
1/4 cup cilantro, chopped or 12 cubes Gefen Frozen Cilantro (optional)
1 and 1/2 cups cooked chickpeas (such as Gefen Organic Chickpeas)
In a cast iron skillet on medium heat, add one tablespoon olive oil, cabbage, salt and pepper. Sauté for about 10 minutes.
Add the garam masala, curry powder, and turmeric. Let simmer for about 10 minutes until all the flavors combine nicely.
Add water, coconut water, and no-chicken base. Bring to a boil then lower to a simmer.
Add the cilantro and the chickpeas. Simmer for at least 45–60 minutes.
Serve over grain of choice.
Add the carrots and mushrooms. Cook on high heat for a few minutes.
Recipe excerpted from Oy Vey Vegan: Vegan Cuisine with a Mediterranean Flair by Estee Raviv (esteeskitchen.com). Used with permission.
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