Simple Cabbage Chickpea Curry with Ramen
Ingredients
- 1 small onion, diced
- 1 tablespoon neutral oil or vegetable broth
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
- 1 tablespoon curry powder
- 2 medium carrots, chopped into 1/2-inch 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
- Ramen noodles, for serving
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 and 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 to a boil, then reduce heat and simmer until carrots are fork tender.
Add 1/2 cup more vegetable broth, 1/2 head of medium cabbage thinly shredded, one 15-ounce can chickpeas drained, and one 14-ounce can full-fat coconut milk, then bring to a boil, reduce heat, and simmer until cabbage has just wilted, stirring regularly.
Add salt to taste.
Serve with ramen noodles cooked according to package directions.
Notes
This easy, veggie-loaded curry is so flavorful with different textures from the veggies and noodles.
Enjoy and have a happy holiday weekend.
