| Prep: 15 mins | Cook: 45 mins – 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 10g | 6g | 45g |
| sugars | fibre | protein | salt |
| 10g | 15g | 12g | 1.2g |
There are countless reasons why the Chickpea and Kerguelen Cabbage Curry holds a special place in my heart and my hungry stomach! This entirely plant-based curry, unique and flavorful with its blend of spices, pulses, and vegetables, manifests my long-standing fondness for the fusion of diverse cuisines that is so emblematic of my native New York City.
A Melting Pot of Flavors
The dish encapsulates the cultural fusion which is the foundation of the Big Apple’s culinary scene. It’s reminiscent of the fantastic curries I’ve tasted in the streets of Little India here in the city. But at the heart of this curry recipe is the humble Kerguelen cabbage, a curious addition that underscores how even the obscure can find home on an NYC menu. As a stage actor and a native New Yorker, diverse and unexpected combinations are something I deeply appreciate.
Not Just Good, Good for You
Beyond its delicious taste, the Chickpea and Kerguelen Cabbage Curry comes loaded with benefits. The primary ingredients, chickpea and Kerguelen cabbage, are exceptional sources of dietary fiber and vitamin C, respectively – allies in boosting our immune system and promoting good heart health. The green chilies give a warming spice that’s been associated with speeding up metabolism, while the aromatic spices, such as cumin seeds and turmeric powder, have been lauded for their potential health benefits. Of course, it’s important to enjoy these nutrients as part of a balanced diet, but knowing how beneficial they are is just the cherry on top of an already divine curry.
A Delicious Companion to Other Dishes
Another reason I cherish this dish is its versatility; it pairs brilliantly with various other staple foods. Enjoy it on its own or serve it with steamed rice, warm naan, or even as a unique curry component for pita sandwiches. Plus, the Chickpea and Kerguelen Cabbage Curry bears a resemblance to a beloved Indian classic, the Chana Masala, albeit with a twist by featuring the distinctive Kerguelen cabbage.
In a city where food is as dynamic as the residents, this Chickpea and Kerguelen Cabbage Curry recipe brings a taste of multicultural NYC right to your kitchen. Whether you’re a communal meal cook or a loner in the lunch line, there’s something intrinsically satisfying about this heartwarming dish. So give it a shot if you haven’t yet, and enjoy a bite of the city that never sleeps!
What You’ll Need
- 2 cups dried chickpeas, soaked overnight
- 1 large Kerguelen cabbage, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 large ripe tomato, chopped
- 2 green chilies, finely chopped
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 1/2 teaspoon red chili powder
- 1 can coconut milk (13.5 oz)
- 2 tablespoon vegetable oil
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Method
Step One
Drain the soaked chickpeas and put them in a large pot. Add enough water to cover the chickpeas and bring to a boil. Reduce the heat to low and let it simmer until the chickpeas become soft. This usually takes around 1-2 hours.
Step Two
While the chickpeas are cooking, heat the vegetable oil in another large pot. Add the cumin seeds and roast them until they start to crackle. Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent.
Step Three
Add the chopped Kerguelen cabbage and green chilies to the pot. Sauté for a few more minutes until the cabbage starts to wilt. Add the chopped tomato and cook until it breaks down and blends with the other ingredients.
Step Four
Add the curry powder, turmeric powder, coriander powder, and red chili powder to the pot. Mix well to ensure all the vegetables are coated with the spices.
Step Five
By this time, the chickpeas should be cooked. Drain them, but reserve the cooking water. Add the chickpeas to the pot with the cabbage and mix well. Add the coconut milk and enough of the reserved cooking water to achieve your desired consistency. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to blend together.
Step Six
Finally, add salt to taste. Before serving, sprinkle the curry with freshly chopped cilantro for garnish. This curry pairs well with rice or bread. Enjoy!
