Cabbage And Chickpeas Curry Recipe

Recipe By Slurrp

Cabbage and chickpeas curry is a flavorful and nutritious dish made with tender cabbage and protein-rich chickpeas. This vegan curry is packed with aromatic spices and cooked in a rich tomato-based gravy. The cabbage adds a crunchy texture, while the chickpeas provide a hearty and filling element to the dish. It is perfect to serve with rice or roti for a satisfying and wholesome meal.

3.8
21 Rating -
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Vegdiet
15minstotal
15m.total
Cabbage And Chickpeas Curry
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Ingredients for Cabbage And Chickpeas Curry Recipe

  • 1/2 cup Cabbage, Finely Chopped
  • 1/4 cup Cooked Chickpeas
  • 1/4 Onion, Finely Chopped
  • 1/2 Tomatoes, Pureed
  • 1/2 teaspoon Ginger, Grated
  • 1/2 teaspoon Garlic, Minced
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Coriander Powder
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • as needed Fresh Coriander Leaves For Garnish

Directions: Cabbage And Chickpeas Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves.
  • STEP 2.Add chopped onions, ginger, and garlic. Sauté until onions turn golden brown.
  • STEP 3.Add turmeric powder, coriander powder, cumin powder, and red chili powder. Mix well.
  • STEP 4.Add chopped cabbage and cook until it becomes tender.
  • STEP 5.Add cooked chickpeas, salt, and tomato puree. Cook for another 5 minutes.
  • STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • You can add other vegetables like carrots or bell peppers for added flavor and nutrition.
  • Adjust the spice level according to your preference by adding more or less chili powder.
  • For a creamier texture, you can add coconut milk or cashew paste to the curry.

Storage and Serving

  • Leftover cabbage and chickpeas curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the curry with steamed rice, naan bread, or roti for a complete meal.
Nutrition
value
384
calories per serving
17 g Fat17 g Protein39 g Carbs24 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    17g
  • Carbs
    39g
  • Fiber
    24g

MacroNutrients

  • Carbs
    39g
  • Protein
    17g
  • Fiber
    24g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    174mg
  • Iron
    7mg
  • Vitamin A
    182mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    198mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    159mg
  • Manganese
    3mg
  • Phosphorus
    257mg
  • Selenium
    32mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp