This vegan Organic Butternut & Cabbage Curry makes a comforting winter meal.
![Organic Butternut & Cabbage Curry [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/01/Organic-Butternut-Cabbage-Curry-vegan-gluten-free-by-The-Flexitarian-v83-683x1024.png)
This vegan Organic Butternut & Cabbage Curry makes a comforting winter meal.
The vegetables are cooked in a mild and silky fragrant coconut sauce. You can replace the cabbage with shredded kale if you wish.
I created this recipe as part of my #OrganicUnboxed challenge using organic vegetables from Abel & Cole and organic coconut oil / organic coconut milk / organic chickpeas and organic brown rice from Biona.
I love serving this curry with a side of organic brown rice and a nice organic wine such as the delicious Rioja from Vinceremos below.
![Organic Butternut & Cabbage Mild Curry [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/01/Butternut-Cabbage-Mild-Curry-vegan-by-The-Flexitarian-v8-300x300.jpg)
Organic Butternut & Cabbage Curry [vegan] [gluten free]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 900 g medium organic butternut squash – I used Abel & Cole
- 4 handfuls of sliced organic winter cabbage – I used Abel & Cole
- 400 g can organic chickpeas – I used Biona
- 1 medium onion
- 3 garlic cloves
- 6 cm fresh ginger root [2.4 inches]
- 1 1/2 Tbsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp mild curry
- 4 cardamom pods
- 400 g can chopped tomatoes
- 750 ml vegetable stock
- 400 ml organic coconut milk – I used Biona
- 2 Tbsp organic coconut oil – I used Biona
- juice of 2 limes
- small bunch of fresh coriander to serve
- cashew nuts to serve
Instructions
- Heat the coconut oil in a large saucepan.
- Add finely chopped onion and crushed garlic. Add grated ginger, garam masala, ground cumin, ground coriander, turmeric, curry powder and crushed seeds of cardamom pods (discard the pods). Fry gently until soft.
- Peel and cut butternut in 2cm dice [0.8 inches].
- Add butternut to onion mixture followed by chopped tomatoes and vegetable stock. Bring to the boil then cook covered under medium heat for 15 mins until butternut is just cooked.
- Add shredded cabbage and coconut milk. Cook for another 10 mins. Butternut should still have a bite.
- Add rinsed and drained chickpeas.
- Season to taste with lime juice.
- Serve with cashew nuts and chopped coriander sprinkled on top.
Nutrition
Find this recipe online:
Organic Butternut & Cabbage Curry [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/organic-butternut-cabbage-mild-curry-vegan-gluten-free/
I cannot wait to see your posts!
Other things you might like
Had some cabbage and butternut and thought maybe there are some combo recipes online. Found this one and made it today. The only difference I did was to add blended chickpeas rather than full pieces but that’s because don’t really like the texture of whole chickpeas in food. Delicious and generous pot of food. Would say will be enough for my family of 4 for at least two days so might freeze half of it.
So glad you liked it. Thanks for your feedback. Annabelle