Spicy Napa Cabbage and Chickpea Curry
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Ingredients
Instructions
- 1
Heat the vegetable oil in a large pot or skillet over medium heat.
- 2
Add the finely chopped onion to the hot oil and sauté until it becomes translucent, about 5 minutes.
- 3
Stir in the minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, cayenne pepper, and chopped green chili. Cook for an additional 1-2 minutes to release the flavors of the spices.
- 4
Add the chopped napa cabbage and chickpeas to the pot, stirring well to coat them with the spice mixture.
- 5
Pour in the low-sodium vegetable broth and coconut milk. Bring the mixture to a gentle boil.
- 6
Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the napa cabbage is tender.
- 7
Stir in the lime juice and season with salt to taste.
- 8
Remove from heat and garnish with freshly chopped cilantro.
- 9
Serve the spicy napa cabbage and chickpea curry hot over steamed rice or with whole wheat naan bread.
