fresh tomatoesroughly half a pound; if fresh tomatoes are unavailable, substitute with the same amount of canned crushed tomatoes227 g
salt~1 tspest.
ground coriander1½ tsp
ground cumin1½ tsp
turmeric½ tsp
Kashmiri chili powdera mild Indian chili powder with a beautiful red color
2 tsp
black pepper~½ tspest.
tomato paste2 tbsp
canned chickpeasdrained and rinsed1
full fat coconut milk1
almond butter~1 tbspest.
garam masala1 tsp
fresh cilantro~¼ cupsest.
lime juice~2 tbspest.
Steps
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1
Slice the cabbage in half lengthwise through the core, then cut into quarters for easier slicing. Remove the tough core and slice the cabbage as thinly as possible; you should have about 400 grams of shredded cabbage.
2
Chop four garlic cloves and two serrano peppers. If you prefer less heat, use one pepper and scrape out the white membranes inside. Finely chop about half a pound of fresh tomatoes; if fresh tomatoes are unavailable, use canned crushed tomatoes instead.
3
Heat a large sauté pan over medium-high heat, then add neutral oil. Once the oil shimmers, add the serrano pepper and garlic, stirring quickly for 30 to 60 seconds to release their aroma without browning the garlic.
4
Add all the cabbage to the pan and toss well with tongs to distribute the garlic and pepper evenly. Season with salt and cook for about 10 minutes until the cabbage becomes very tender and starts to brown at the edges.
5
While the cabbage is cooking, mix together 1.5 teaspoons each of ground coriander and cumin, 0.5 teaspoon of turmeric, 2 teaspoons of Kashmiri chili powder, salt, and plenty of black pepper.
6
Once the cabbage is very tender with browning at the edges, add the mixed spices and 2 tablespoons of tomato paste. Stir almost constantly for 2 minutes, adding a splash of water if it starts to dry out, to cook off the tomato paste without burning the spices.
7
Add the diced tomatoes and use their juices to scrape up any browned bits stuck to the bottom of the pot. Cook for 4 to 5 minutes until the tomatoes meld into the other ingredients.
8
Add one can of drained and rinsed chickpeas, one can of full fat coconut milk, salt to taste, and a bit of almond butter. Stir well to avoid clumping and simmer uncovered for 20 minutes, allowing the ingredients to meld and the curry to thicken and become creamier.
9
During the final few minutes of cooking, chop a large handful of fresh cilantro. Once the curry is ready, stir in 1 teaspoon of garam masala, then add the cilantro and squeeze in lime juice to brighten the flavors. Add a quarter to half cup of water if you prefer a saucier consistency.
10
Transfer the curry to bowls and serve with rice or naan. Garnish with additional fresh cilantro if desired.
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