Cabbage and vegetable curry stew

What a great stew for a cold rainy day! I love that type of comforting food, and so do my kids:) it's just the perfect satisfying dinner!

In this recipe, it is important to let the cabbage simmer for a while until it's nice and soft. Let all the flavors combine and integrate. The more time the better!

I like to use coconut water instead of coconut milk, just because of the calories, a lot lighter in calories and fat in the coconut water versus the coconut milk. And the it gives it just the right amount of flavor.

 

 

Ingredients:

1 cabbage cut into small pieces

1 tablespoon olive oil

Salt 

Pepper

1 tablespoon garam masala

1 tablespoon curry powder

1 teaspoon turmeric 

7 mini carrots thinly sliced

2 cups white mushrooms sliced -8 oz

1 medium zucchini cubed

2 cups zico coconut water

2 cups water

1 tablespoon no chicken paste

1/4 cup chopped cilantro

1 1/2 cup cooked chick peas

 

Directions:

In a cast iron skillet, add 1 tablespoon olive oil, cabbage, salt, pepper, let cook until soft, then add the garam masala, curry powder, turmeric. Let simmer until flavors combine nicely, then add the carrots, zucchini, mushrooms, and let

cook on high for few minutes. Then add the coconut water, water, and chicken paste. Let it cook on medium until boiling, then lower to simmer and add the cilantro and the chick peas. Cook for at least 45 - 60 minutes.

Serve over couscous.

Estee RavivEntrees, Gluten Free