Chickpea Cabbage Curry

Curry—you either love it or hate it. Yup, you guessed it, I love it. This vegetarian protein dense one is pure comfort for me. Loaded in protein, Vitamin C and antioxidants, this is easy meal is a fridge staple. I nibble on it all week. Serve with big green salad and dinner is done.


  • 2 cups Cooked chickpeas if using cans, rinse
  • 1 Onion chopped
  • 3-4 cloves Garlic minced
  • 1 tbsp Olive oil
  • 1/2 Head organic green cabbage finely sliced
  • 1/2 Cauliflower chopped, optional
  • 2-3 tbsp Yellow curry powder
  • Lime wedges
  • Cilantro chopped
  • Salt and pepper to taste


  • Sautee onion and garlic in Olive Oil until fragrant and translucent. Add a generous heaping of salt.
  • Add chickpeas, cabbage and cauliflower if using. Cover 4 minutes. Add some more salt and curry powder.
  • Add a TBLP of water or so, mix until powder is even and cover. Cook 5 more minutes until soft.
  • Garnish with cilantro and lime. Enjoy.