Chickpea Potato and Cabbage Curry
Bold, vibrant, and deeply comforting, this Chickpea Potato and Cabbage Curry is a hearty plant-based delight that brings rich, aromatic flavors to your table. Packed with protein-rich chickpeas, tender potatoes, and caramelized cabbage, this curry is infused with a symphony of Indian spices like cumin seeds, turmeric, garam masala, and chili powder, creating a wholesome dish bursting with warmth and character. A base of sautéed onion, garlic, and ginger, along with fresh tomatoes and a hint of lime juice, ensures a balance of zest and richness in every bite. Ready in just 60 minutes, this one-pot vegetarian curry is perfect for weeknight dinners or meal prep, and pairs beautifully with fluffy steamed rice or warm naan. If you're looking for a gluten-free, vegan-friendly comfort food option that doesn’t skimp on flavor, this recipe is a must-try!
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Recipe Information
Ingredients
- 400 g canned chickpeas
- 3 medium potatoes
- 300 g green cabbage
- 1 large onion
- 3 pieces garlic cloves
- 1 tbsp fresh ginger
- 2 large tomatoes
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1.5 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- 0.5 tsp red chili powder
- 1 tsp salt
- 2 cups water
- 2 tbsp fresh cilantro
- 1 tbsp lime or lemon juice
Instructions
Peel and dice the potatoes into bite-sized pieces. Shred the cabbage into thin strips and set both aside.
Rinse and drain the canned chickpeas. Finely chop the onion, garlic, and ginger. Dice the tomatoes into small pieces.
Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until softened and golden brown.
Add the garlic and ginger and cook for another minute until fragrant.
Stir in the diced tomatoes and tomato paste. Cook for 3-5 minutes, allowing the tomatoes to break down into a thick paste.
Add the ground coriander, turmeric, cumin, garam masala, chili powder, and salt. Stir well to coat the mixture with spices.
Add the diced potatoes and mix to coat them in the spice mixture. Pour in 2 cups of water and bring to a simmer.
Cover the pot and cook the potatoes for 10 minutes, stirring occasionally.
Add the shredded cabbage and chickpeas to the pot. Stir to combine and simmer for another 20 minutes, uncovered, until the vegetables are tender and the sauce has thickened.
Taste and adjust seasoning with more salt or spices if needed. Stir in the lime or lemon juice.
Garnish the curry with fresh cilantro before serving. Serve hot with steamed rice, naan, or flatbread.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3713 mg | 161% | |
| Total Carbohydrate | 254.9 g | 93% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 48.8 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 6088 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
