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.

Cabbage and Vegetable Curry Stew
- Cooking and Prep: 1 h 10 m
- Serves: 6
-
No Allergens
Ingredients (14)
Main ingredients
Start Cooking
Prepare the Stew
-
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 the carrots and mushrooms. Cook on high heat for a few minutes.
-
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.
About
Recipe excerpted from Oy Vey Vegan: Vegan Cuisine with a Mediterranean Flair by Estee Raviv (esteeskitchen.com). Used with permission.
Please
Log in to ask a question Write your question here