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.