Creamy Cabbage Curry

Serves: 4 

Ingredients	Qty	Prep
Cabbage	500g	shredded
Garlic	4 - 5 cloves	shredded
Tomato paste	2 tbsp
Red chili powder	1.5 tsp
Coriander powder	1.5 tsp
Cumin powder	1.5 tsp
Turmeric	1/2 tsp
Diced tomato	8 oz	1/2 can
Coconut milk	14 oz	1 can
Chickpeas	15 oz	1 can
Cashews	30g
Garam masala	1 tsp
Lemon juice	to taste
Cilantro	chopped
Oil	to taste
Black pepper	to taste
Salt	as needed	to taste

Method:

• Shred the cabbage with the Benny, otherwise need to slice very, very thin
• Heat the oil in a sauté pan over medium-high for a few minutes and add the cabbage, making sure to toss weel to coat evenly in oil
• Season with salt and cook for 10 minutes until soft and brown in spots. Deglaze with water if needed
• Add the tomato paste and spices. 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 to 5 minutes, or until softened and almost melting into the cabbage.
• Grind the cashews and few chickpeas to smooth paste
• Pour in the coconut milk, chickpeas, cashew paste, and salt. Simmer uncovered for 15 to 20 minutes, stirring every few minutes to prevent sticking. The curry will thicken, so add water if needed
• Remove 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.
• Serve with cooked rice or flatbread