While I am writing this, I realise that “vegan cabbage curry” might not sound so appealing. Rather hippy and alternative and strange, right? But you will have to trust me on this one. Because secretly this curry is delicious. And easy. And budget-proof. And seasonal. So, it’s basically everything you could wish for.
One Giant Cabbage
What happens when you go to a farmers’ market with the intention of buying “some seasonal vegetable for a curry”? Well, in my case, that means coming home with a cabbage that weighs about two kilos. It looked quite small when I bought it, really! Anyway, that is a lot of green. For this curry, I only used half of the cabbage to make a portion for about three people.
This curry is great when cooking for friends. As it is vegan and friendly to most allergies, almost everyone will be able to enjoy this meal. But it is also a great dish to cook in advance and freeze for hectic weekdays. (Especially ideal when you suddenly find yourself with an abundance of cabbage, like what happened to me last weekend.)
Food for Poor Students
As I mentioned, the curry makes it even better by being very budget-friendly. Assuming you have oil, salt and some sort of curry paste in your pantry already, the ingredients (all organic) for three portions only cost me 51 NOK. That is around 5 Euros. For three portions. In the crazy expensive country Norway. Plus it will leave you with half a cabbage and half of the coconut milk to use the next days. Healthy food could hardly get more affordable.
Vegan Cabbage Curry
What you will need:
- Half a cabbage (this time I used a green cabbage)
- A can of chickpeas (300 grams)
- Half a can of coconut milk
- 100 ml water
- A teaspoon of curry paste (I used hot garam masala)
- Half a tablespoon of oil
- A pinch of salt
- Chop the cabbage into medium sized strips.
- Heat a wok pan on high.
- Put some (coconut) oil and the curry paste in the wok. Let bake for two or three minutes.
- Add the cabbage and turn the heat to medium.
- Stirring every now and then, let the cabbage cook a bit until it becomes glossy and soft.
- Add the chickpeas, stir and wait about a minute.
- Now add the coconut milk and water. Put a lid on the pan and leave to simmer for about twenty minutes. Stir occasionally.
- After twenty minutes, the cabbage should be nice and soft. Now add a bit of salt if desired.
- Serve with some whole wheat couscous or brown rice. Enjoy!