This is far nicer than the ingredients suggest and I have found it useful when following a calorie-controlled diet. It doesn’t have much of a sauce by the way, and isn’t intended to – the water added (see method) is simply to ensure the vegetables cook through without burning.
It’s a chilli-free curry which is good news for those who are sensitive to chillies, and is a mild, fragrant dish. Extra black pepper can be added along with the other spices, if desired, to give it some more heat.
It’s also safe for vegetarians and vegans.
Makes 2 portions
4 fat cloves/around 30g finely chopped garlic
chunk of fresh ginger, peeled and grated (giving around 30g of grated ginger)
3 – 4 medium red onions, sliced (around 250g)
3 tablespoons olive oil
300g white cabbage, cleaned and shredded finely
1 can of chickpeas (around 200 – 250g drained weight)
1 teaspoon tumeric
2 teaspoons home-made Garam Masala (see https://benzoateintolerancesupport.wordpress.com/2015/01/10/garam-masala/)
1. put garlic, ginger, onions and olive oil in a pan with a lid and cook until soft and browned – you need to add occasional small splashes of water as they cook to stop them burning and enable them to soften and brown at the same time.
2. add the cabbage, chickpeas, tumeric and garam masala and stir well to combine. Add around 200 – 300mls water and bring to the boil
3. when water is boiling, turn heat down and simmer for around 20 minutes. Then, turn heat off and leave for around an hour for spices to infuse vegetables.
4. heat up before serving with rice or bread. A little plain yoghurt could also be added if desired.