Chickpea and Cabbage Curry

Ingredients

• Vegetable oil 1 tbsp
• Large onion, finely chopped 1
• Garlic cloves, minced 2
• Fresh ginger, grated 1 thumb-sized piece
• Ground turmeric 1 tsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Garam masala ½ tsp
• Chilli powder (or to taste) ¼ tsp
• Chopped tomatoes 1 x 400g can
• Chickpeas, drained and rinsed 1 x 400g can
• Savoy cabbage, shredded ½ small
• Vegetable stock 200ml
• Salt and black pepper to taste
• Fresh coriander, chopped (for garnish) small handful

Method

1. Heat the vegetable oil in a large saucepan or pot over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
2. Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant, stirring constantly.
3. Stir in the ground turmeric, cumin, coriander, garam masala, and chilli powder. Cook for 30 seconds, stirring, until the spices are fragrant.
4. Pour in the can of chopped tomatoes and the vegetable stock. Bring to a simmer, scraping the bottom of the pan to loosen any browned bits.
5. Add the drained and rinsed chickpeas and the shredded cabbage to the pan. Stir well to combine.
6. Cover the pan and simmer for 15-20 minutes, or until the cabbage is tender and the sauce has thickened slightly. Stir occasionally.
7. Season the curry with salt and black pepper to taste.
8. Serve hot, garnished with fresh coriander if desired. This curry is delicious served with rice or naan bread.