Organic Butternut & Cabbage Mild Curry [vegan] [gluten free] by The Flexitarian

Organic Butternut & Cabbage Curry [vegan] [gluten free]

Name: Organic Butternut & Cabbage Curry [vegan] [gluten free]
Prep time: 15 min
Total time: 30 min
Ingredients: 1 medium organic butternut squash [around 900g / 2lbs] - I used Abel & Cole; 4 handfuls of sliced organic winter cabbage - I used Abel & Cole; 400g can organic chickpeas [14oz] - I used Biona; 1 medium onion; 3 garlic cloves; 6cm 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; 400g can chopped tomatoes [14oz]; 750ml vegetable stock [1.3 pints / US 3 cups]; 400ml organic coconut milk [14 oz] -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

Published on January 25, 2017 | In Indian | By theflexitarian |

2 Comments

- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

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.

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Ingredients

1 medium organic butternut squash [around 900g / 2lbs] - I used Abel & Cole
4 handfuls of sliced organic winter cabbage - I used Abel & Cole
400g can organic chickpeas [14oz] - I used Biona
1 medium onion
3 garlic cloves
6cm 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
400g can chopped tomatoes [14oz]
750ml vegetable stock [1.3 pints / US 3 cups]
400ml organic coconut milk [14 oz] -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.

Servings : 6
Ready in : 45 Minutes
Course : Curries
Recipe Type : December Recipes, January Recipes, November Recipes, October Recipes
Ingredient : Butternut Squash Recipes, Cabbage

2 Responses to Organic Butternut & Cabbage Curry [vegan] [gluten free]

Ingrid Morris August 17, 2018 at 5:40 am #

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.

Reply
- theflexitarian August 18, 2018 at 4:17 pm #
  
  So glad you liked it. Thanks for your feedback. Annabelle
  
  Reply