Simple 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 to a boil, then reduce heat and simmer until carrots are fork tender.

5. Add an additional 0.5 cup vegetable broth, 1/2 medium cabbage thinly shredded, one 15-ounce can drained chickpeas, and one 14-ounce can full-fat coconut milk.

6. Bring to a boil, then reduce heat and simmer until cabbage has just wilted, stirring regularly.

7. Add salt to taste.

8. Serve with ramen noodles cooked according to package directions.

Notes

1. For an oil-free version, use vegetable broth instead of oil.

2. This curry is flavorful with different textures from the veggies and noodles.