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.