Cabbage Chickpea Curry with Ramen

1. Sauté 1 small diced onion in 1 tablespoon neutral oil or vegetable broth for 5 minutes, until translucent.

2. Add 3 minced garlic cloves, 2 teaspoons minced ginger, and 1 tablespoon curry powder. Cook for another 30 seconds.

3. Add 2 medium carrots, chopped into 1/2-inch thick rounds, and sauté for one minute more while stirring.

4. Add 1.5 cups vegetable broth. Bring the broth to a boil before reducing the heat and simmer until the carrots are fork tender.

5. 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.

6. Bring to a boil before reducing the heat. Simmer until the cabbage has just wilted, stirring regularly.

7. Add salt to taste.

Serving

1. Serve with ramen noodles cooked as per packet directions.