Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
0 servings
2 Tbspcoconut oil
divided
1 headgreen cabbage
small, cut into large wedges
1green chile
small, or red, seeded, finely chopped
4cloves garlic
finely chopped
1 x 2 "ginger
piece, peeled, finely chopped
2 tsptomato paste
1 tspturmeric
kosher salt
1 x 15 ozcan chickpeas
drained, rinsed
1 x 13.5 ozcan full-fat unsweetened coconut milk
1red bell pepper
seeds and ribs removed, thinly sliced, consider subbing another veggie from your box or look to see if other local growers have peppers or tomatoes yet
1lime
zest and juice of
fresh cilantro
chopped, for serving
Instructions
Step 1
Preheat a large cast-iron skillet over medium-high heat for 1 minute, then melt 1 tablespoon oil. Arrange cabbage cut side down in skillet and cook, turning occasionally, until deeply golden brown, 3 to 4 minutes per side. Transfer cabbage to a plate.
Step 2
In same skillet over medium heat, heat remaining 1 tablespoon oil. Add chile, garlic, ginger, tomato paste, and turmeric and cook, stirring often, until fragrant, about 1 minute; season with salt. Add chickpeas, milk, bell pepper, and 1/2 cup water. Nestle cabbage into pan and bring to a simmer. Cover and cook until cabbage is very tender, 20 to 25 minutes.
Step 3
Stir in lime zest and juice. Top with cilantro.
