The Cheap and Easy Curry I Can't Stop Making

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage has a softer texture and is often more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley provides a similar flavor with fewer calories.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can be a budget-friendly alternative.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Jalapeños add heat at a lower cost.

Slice cabbage in half lengthwise through the core, then into quarters and remove the core.

Slice cabbage thinly to get about 400 grams shredded cabbage.

Chop 2 serrano peppers and 4 garlic cloves.

Finely chop about half a pound of fresh tomatoes (or use crushed canned tomatoes).

Heat a large sauté pan over medium-high heat and add avocado oil once shimmering.

Add chopped serrano peppers and garlic to the pan and sauté for 30 to 60 seconds.

Add shredded cabbage to the pan, tossing with tongs to combine with the garlic and peppers.

Season with salt and cook the cabbage for about 10 minutes until tender and starting to brown.

Mix together spices: 1.5 teaspoons ground coriander, 1.5 teaspoons ground cumin, 0.5 teaspoon turmeric, and 2 teaspoons Kashmiri chili powder.

Once cabbage is tender, add the spice mixture and 2 tablespoons of tomato paste, stirring constantly for 2 minutes.

Add chopped tomatoes and scrape any brown bits from the bottom of the pan, cooking for 4 to 5 minutes until well combined.

Add 1 can of drained chickpeas, 1 can of full fat coconut milk, and 1 tablespoon of almond butter, stirring well.

Simmer uncovered for 20 minutes to thicken and combine flavors.

Chop fresh cilantro and stir it into the curry along with a teaspoon of garam masala and a few squeezes of lime juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary