Pumpkin Masala with Cabbage & Chickpeas
From: Ian Seddon's Cookbook
🥘 Ingredients
- Pumpkin Masala Sauce 3 cup
- extra virgin olive oil 2 tbsp
- vegan butter or more extra virgin olive oil 1 tbsp
- thinly sliced green cabbage 10-12 cup
- Kosher
- ground cumin ½ tsp
- ground coriander ½ tsp
- ground turmeric ¼ tsp
- cilantro leaves and tender stems 1 handful
- fresh mint leaves 1 handful
- good-quality creamy vegan yogurt 4-5 oz
- ground cumin ¼ tsp
- ground coriander ¼ tsp
- medium lime 1
- chickpeas 2
- vegan naan 4
- garam masala 1 tsp
- dried fenugreek leaves 1 tbsp
Not a fan of cilantro? Omit it and simply use the fresh mint. If you bought the optional yogurt, you’ll make a Quick Yogurt Sauce while the cabbage cooks (see step 3b). To level up your store-bought flatbread, check out The Grains & Starches Handbook and follow the instructions for "Buttery garlic vegan naan" or "Charred pita" under the “How to jazz-up store-bought bread” section on page 14. If you don’t want to turn on your oven to warm up the flatbreads, simply wrap your flatbreads in a damp paper towel and microwave for 10 to 20 seconds until just warm. Keep warm in a clean dish towel until ready to serve. Storage: Store the cabbage-chickpea masala in an airtight container in the fridge for up to 4 days. If you made the yogurt sauce, store it separately in a sealed jar for 5 to 7 days. Reheat the cabbage-chickpea masala in the microwave or on the stovetop until warmed through, adding a splash of water (or broth) if needed. After reheating, finish with a squeeze of lime juice and/or more chopped cilantro/mint and yogurt sauce, if desired. Serve alongside flatbread. Storage: Got more leftovers? The cabbage-chickpea masala is freezer-friendly. For quicker defrosting, store in single-serve portions like these Souper Cubes, then thaw in the fridge. If it’s too thick for your taste, thin it out with a splash of water/broth while reheating on the stove. Nutrition boost: Serve with whole wheat pita for extra fiber. For more pumpkin vibes, add in roasted butternut/kabocha squash. Or for more greens action, mix in some chopped baby spinach with the garam masala in step 5; cook until wilted. Shortcut: Skip the optional yogurt sauce.
-
1Gather: Pumpkin Masala Sauce , extra virgin olive oil , vegan butter or more extra virgin olive oil , thinly sliced green cabbage , Kosher salt and freshly cracked black pepper, ground cumin , ground coriander , ground turmeric , cilantro leaves and tender stems , fresh mint leaves . For the quick yogurt sauce (optional): good-quality creamy vegan yogurt , ground cumin , ground coriander , medium lime , chickpeas , vegan naan , garam masala , dried fenugreek leaves .
-
2Take timer cup of Pumpkin Masala Sauce out of the fridge to sit at room temp.
-
3Sauté the cabbage. Heat a Dutch oven or large, deep sauté pan over medium-high heat with the olive oil and butter. Once hot and melted, add the cabbage plus 1 heaping teaspoon kosher salt, a generous amount of pepper, 1/2 tsp cumin, 1/2 tsp coriander, and the turmeric. It will look like a LOT of cabbage but it will cook down quite a bit. Cook for 10-15 minutes , stirring just occasionally, until it’s tender and almost silky. If the cabbage starts to brown too quickly, deglaze the pot with a splash of water and/or lower the heat to medium.
-
4While the cabbage cooks, preheat the oven to 350ºF / 175ºC for step 4(a) and prep the other ingredients. See Note 4 for a no-oven option. Chop the cilantro and mint, if using. Optional: Make the Quick Yogurt Sauce. In a bowl, combine all of the ingredients plus 2 tsp of lime juice, 1/4 tsp kosher salt, and black pepper to taste. Taste, adding more lime juice, salt, or cumin/coriander as desired. Refrigerate until ready to use.
-
5Pour the Pumpkin Masala Sauce and chickpeas into the cabbage. Season with 1/2 tsp kosher salt and pepper to taste. Simmer over medium-low or low heat for 4-6 minutes , stirring occasionally, until warmed through. If it gets too thick, stir in a splash of water (or vegetable broth if you have it). While the masala simmers, add the flatbreads to a sheet pan. Bake in the oven for 3 to 4 minutes until warmed through. (Don’t cook too long or the flatbreads will turn crispy.)
-
6Stir in the garam masala and, if using, crush the fenugreek leaves with your hands and add to the pan. Cook for 1 minutes , stirring frequently. Turn off the heat, and stir in 1 1/2 tsp lime juice, cilantro, and mint (if using). Season to taste with more lime juice and salt and pepper.
-
7Divide the cabbage-chickpea masala into bowls. Serve with flatbread for scooping. Dollop with the Quick Yogurt Sauce if you made it.