Simple Cabbage Chickpea Curry with Ramen
Ingredients
- 1 small diced onion
- 1 tablespoon neutral oil or vegetable broth
- 3 minced garlic cloves
- 2 teaspoons minced ginger
- 1 tablespoon curry powder
- 2 medium carrots, chopped into 1/2-inch thick rounds
- 2 cups vegetable broth
- 1/2 head medium cabbage, thinly shredded
- 15-ounce can chickpeas, drained
- 14-ounce can full-fat coconut milk
- salt, to taste
For serving
- ramen noodles
Preparation
Sauté 1 small diced onion in 1 tablespoon neutral oil or vegetable broth for 5 minutes, until translucent.
Add 3 minced garlic cloves, 2 teaspoons minced ginger, and 1 tablespoon curry powder. Cook for another 30 seconds.
Add 2 medium carrots, chopped into 1/2-inch thick rounds, and sauté for one minute more while stirring.
Add 1.5 cups vegetable broth. Bring the broth to a boil before reducing the heat and simmer until the carrots are fork tender.
Add 0.5 cup more vegetable broth, 1/2 head of a medium cabbage (thinly shredded), one 15-ounce can chickpeas (drained), and one 14-ounce can of full-fat coconut milk. Bring to a boil before reducing the heat. Simmer until the cabbage has just wilted, stirring regularly.
Add salt to taste.
Serve with ramen noodles, cooked as per packet directions.
