🥘 Ingredients
- neutral-flavored oil of choice such as avocado oil 2 tbsp
- fat garlic cloves 4
- serrano peppers 1-3
- green cabbage 8 cup
- Diamond Crystal kosher salt and freshly cracked black pepper
- tomato paste 2 tbsp
- Kashmiri red chili powder 2 tsp
- ground coriander 1 ½ tsp
- ground cumin 1 ½ tsp
- ground turmeric ½ tsp
- fresh ripe tomatoes ½ lb
- full-fat coconut milk 1
- chickpeas 1
- almond butter or cashew butter unsweetened 2 tbsp
- garam masala 1 tsp
- lime 1
- cilantro leaves and tender stems 1 cup
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I use Diamond Crystal kosher salt. If you’re using sea salt or table salt, use less salt, about half the amount, then season to taste. If you didn’t buy coconut milk and want to make cashew cream instead, follow these instructions. (1) Add 1/2 cup of raw cashews to a saucepan. Cover with water and boil for 15 minutes (or soak overnight). Drain and rinse well. (2) Add 1/2 cup of water to a small-capacity high-powered blender (or use a food processor but it won’t be as smooth). Add the drained cashews, 1 tbsp lemon juice, and 1/2 tsp kosher salt. Blend for about 2 minutes, starting on low and gradually moving up to high speed. Scrape down the sides as you go and blend until it’s completely smooth and no cashew bits remain. Use as listed in the recipe. Not a fan of cilantro? Use fresh mint instead. Storage: Store leftovers in an airtight container in the fridge for up to 5 days (and get excited—this meal tastes even better the next day as the flavors and spices have a chance to mingle). The curry thickens A LOT in the fridge because of the coconut milk, but once you heat it up in the microwave it will return to its original texture, more or less. If you are heating it up on the stove, you might want to add a splash of water to thin it out.
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1Gather: neutral-flavored oil of choice such as avocado oil , fat garlic cloves , serrano peppers , green cabbage , Diamond Crystal kosher salt and freshly cracked black pepper , tomato paste , Kashmiri red chili powder , ground coriander , ground cumin , ground turmeric , fresh ripe tomatoes , full-fat coconut milk , chickpeas , almond butter or cashew butter unsweetened , garam masala , lime , cilantro leaves and tender stems , For serving: Cooked white rice or flatbread.
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2Heat the oil in a 12-inch (30 cm) sauté pan or frying pan over medium-high for a few minutes, or until shimmering. Add the garlic and serrano pepper(s) and stir very frequently for 30-60 seconds until fragrant (don't let the garlic brown).
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3Add the cabbage and use tongs to coat it in the oil and aromatics, tossing well so the garlic and serrano pepper aren't stuck to the bottom of the pan. Season with 1/2 tsp kosher salt. Cook for 10 minutes , stirring occasionally, or until tender, silky, and browned in spots. If it starts to brown quickly, lower the heat to medium and/or add a splash of water to deglaze. While the cabbage cooks: In a small bowl combine the tomato paste, Kashmiri chili powder, coriander, cumin, turmeric, 1 tsp kosher salt, and lots of black pepper. Finely chop the tomatoes and set aside.
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4To the cabbage, add the tomato paste-spice mixture. Stir very frequently for 2 minutes, coating the tomato paste into the cabbage. If it dries out, add a splash of water. Add the tomatoes and cook for 4-5 minutes , or until softened and almost melting into the cabbage.
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5Pour in the coconut milk, chickpeas, almond butter, and 1/2 tsp kosher salt. Simmer uncovered for 15-20 minutes , stirring every few minutes to prevent sticking. The curry will thicken, so if you want a looser texture, add 1/4-1/2 cup water. NOTE: I prefer simmering for 20 minutes, as it gives the ingredients enough time to mask the coconut flavor, but you can taste at 15 minutes and check.
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6Remove from the heat. Stir in the garam masala, several squeezes of lime juice, and the chopped cilantro. Season to taste with salt or more lime juice as desired.
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7Serve with cooked rice or flatbread.
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8You can freeze leftovers for up to 3 months, but be sure to leave a bit of headspace in the container.
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9Defrosting tip: You’ll get the best results by defrosting the curry in the fridge first, rather than heating it straight from frozen. I love using these Souper Cubes to freeze leftovers in individual portions. You’ll likely want to thin the curry with a bit of water as you’re heating it up.