Curry with Cabbage and Cauliflower

Adapted from teczcape.com

INGREDIENTS

• 1 yellow onion, small, peeled and sliced thin
• 1 tablespoon olive oil
• 2 cloves garlic, peeled and crushed with the flat part of the knife
• 2 teaspoons curry powder
• 2 teaspoons chili paste
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1 cup peas, shelled fresh (or frozen)
• 8-oz can garbanzo beans, drained and rinsed in a colander
• 1 cup of coconut milk
• 1 cup vegetable broth (or water)
• 1 small head cabbage, outer leaves removed, washed and chopped
• ½ head cauliflower washed, florets roughly chopped

PREPARATION

1. In a large skillet, heat oil over medium heat. Add onion, garlic, chili powder, turmeric, and coriander. Cook until onion is translucent and the mixture is fragrant about 4 minutes.
2. Add the peas and garbanzos, coconut milk, and broth (or water). Reduce heat and simmer for about 8–10 minutes.
3. Add chopped cauliflower and cabbage, and simmer until sauce has reduced and vegetables are soft to a fork.
4. Serve with rice of your choice and/or naan bread.

Serves 3–4. Cook time, 15 minutes.