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 intake, 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.




1 green cabbage, chopped

1 tablespoon olive oil



1 tablespoon garam masala

1 tablespoon yellow curry powder

1 teaspoon turmeric 

7 mini carrots, sliced

2 cups white mushrooms, sliced -8 oz

1 medium zucchini, cubed

2 cups coconut water

2 cups water

1 tablespoon no chicken paste or vegetable paste

1/4 cup chopped cilantro

1 1/2 cup cooked chickpeas/garbanzo beans



In a cast iron skillet on medium heat, add olive oil, cabbage, salt and pepper, let it cook for a few minutes, then add the garam masala, curry powder and turmeric. Sautee until all the spices combine, then add the carrots, zucchini, mushrooms, and sautee for a few more minutes. Next add the coconut water, water, and chicken paste. Bring to a boil then lower to simmer and add the cilantro and the chickpeas. Cook for at least 45 - 60 minutes until tender.

Serve over couscous or rice.

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