Simple Cabbage Chickpea Curry with Ramen
Ingredients
- 1 small onion, diced
- 1 tablespoon neutral oil or vegetable broth
- 3 garlic cloves, minced
- 2 teaspoons minced ginger
- 1 tablespoon curry powder
- 2 medium carrots, chopped into 1/2-inch thick rounds
- 1 1/2 cups vegetable broth
- 1/2 cup vegetable broth
- 1/2 medium cabbage head, thinly shredded
- 1 (15-ounce) can chickpeas, drained
- 1 (14-ounce) can full-fat coconut milk
- Salt to taste
- Ramen noodles, cooked according to package directions
Preparation
Sauté diced onion in oil or vegetable broth for 5 minutes until translucent
Add minced garlic, minced ginger, and curry powder, and cook for 30 seconds
Add chopped carrots and sauté for 1 minute while stirring
Add 1 1/2 cups vegetable broth, bring to a boil, then reduce heat and simmer until carrots are fork tender
Add 1/2 cup vegetable broth, shredded cabbage, drained chickpeas, and coconut milk
Bring to a boil, then reduce heat and simmer until cabbage has just wilted, stirring regularly
Add salt to taste
Serve with cooked ramen noodles
Tips
This easy, veggie-loaded curry features a variety of textures from vegetables and noodles
