The Cheap and Easy Curry I Can't Stop Making

Ingredients

• 400 g Green Cabbage (shredded; core removed)
• 2 Tbsp Avocado Oil (neutral oil; any neutral oil works)
• 2 Serrano Pepper (seeded for milder heat if desired; sliced)
• 4 Garlic Cloves (minced)
• 0.5 lb Fresh Tomatoes (finely chopped or pureed)
• 1.5 tsp Ground Coriander
• 1.5 tsp Ground Cumin
• 0.5 tsp Turmeric Powder
• 2 tsp Kashmiri Chili Powder (mild, bright red; substitute with regular mild chili powder or paprika)
• 2 Tbsp Tomato Paste
• 1 can (15 oz) Canned Chickpeas (drained and rinsed)
• 1 can (13.5 oz) Full‑Fat Coconut Milk
• 1 Tbsp Almond Butter (adds nutty richness; optional)
• to taste Salt
• to taste Black Pepper
• 1 tsp Garam Masala
• 1/4 cup Fresh Cilantro (chopped)
• 2 tsp Lime Juice (from about 1 lime; lemon juice can substitute)
• 1/4 cup Water (optional for thinner consistency)

Instructions

1. Shred the Cabbage

   Slice the cabbage lengthwise through the core, quarter each half, remove the tough core, then thinly shred to yield about 400 g (≈8 cups).

   Time: PT5M

2. Prep Aromatics

   Mince the garlic cloves, slice the serrano peppers (remove seeds for less heat), and finely chop the fresh tomatoes.

   Time: PT5M

3. Heat Oil

   Place the large sauté pan over medium‑high heat and add 2 Tbsp avocado oil. Heat until the oil shimmers.

   Time: PT2M

   Temperature: medium‑high

4. Sauté Pepper and Garlic

   Add the sliced serrano peppers and minced garlic to the pan. Stir constantly for 30‑60 seconds until fragrant but not browned.

   Time: PT1M

   Temperature: medium‑high

5. Cook the Cabbage

   Add the shredded cabbage, toss with tongs to coat in oil, and season with a pinch of salt. Cook, stirring occasionally, for about 10 minutes until the cabbage is very soft, slightly caramelized in spots, and releases its natural sugars.

   Time: PT10M

   Temperature: medium‑high

6. Add Spices and Tomato Paste

   Stir in 1½ tsp ground coriander, 1½ tsp ground cumin, ½ tsp turmeric, 2 tsp Kashmiri chili powder, and 2 Tbsp tomato paste. Cook, stirring constantly, for 2 minutes. Add a splash of water if the mixture begins to stick.

   Time: PT2M

   Temperature: medium‑high

7. Incorporate Fresh Tomatoes

   Add the chopped tomatoes (or canned crushed tomatoes) and their juices. Cook, stirring, for 4‑5 minutes until the tomatoes meld into the sauce and lose their distinct chunks.

   Time: PT5M

   Temperature: medium

8. Add Chickpeas, Coconut Milk, and Almond Butter

   Stir in the drained chickpeas, the full‑fat coconut milk, and 1 Tbsp almond butter. Mix until the almond butter is fully incorporated and no clumps remain.

   Time: PT2M

   Temperature: medium

9. Simmer the Curry

   Reduce heat to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.

   Time: PT20M

   Temperature: low‑medium simmer

10. Finish with Garam Masala, Cilantro, and Lime

    Turn off the heat. Stir in 1 tsp garam masala, the chopped cilantro, and 2 tsp lime juice. Adjust seasoning and, if desired, thin with additional water.

    Time: PT2M

11. Serve

    Serve the cabbage curry hot over steamed rice or with warmed vegan naan.

    Time: PT1M

Nutrition Facts

Calories

336

Protein

25 g

Carbohydrates

71 g

Fat

81 g

Fiber

18 g