Curried Chickpeas & Cabbage

Posted on May 12th, 2012 by Gavin | Posted in Recipes

Curried Chickpeas & Cabbage

Ingredients:

  • 1/4 cup Sunflower Oil
  • 2 Tbsp Fresh Ginger, minced or grated
  • 2 cloves Garlic, minced
  • 1/4 jar Patak’s Curry Paste
  • 1 Tbsp Anise Seed
  • 1 Tbsp Whole Fennel Seed
  • 1 Red Onion, diced
  • 1/4 cup Water
  • 2 quarts Garbanzo Beans
  • 1 Napa Cabbage, sliced into 1″ strips
  • 1/2 cup Almonds, chopped
  • 1 quart canned Coconut Milk
  • 1 Tbsp Indian  Curry Powder
  • 1 tsp Turmeric
  • 2 Tbsp Brown Rice Vinegar

Preparation:

  1. Heat Oil to medium-high in wok or a large skillet and sauté the Garlic & Ginger for 15 seconds
  2. Add Curry Paste, Fennel, and Anise and cook for another 15 seconds, stirring constantly
  3. Add Red Onion & Water to deglaze the pan
  4. Add Garbanzo Beans, Cabbage, and Almonds and mix well
  5. Add Coconut Milk, Curry Powder, Turmeric, and Brown Rice Vinegar. Cook until Sauce comes to a boil, then remove from heat and serve

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