3 Reviews

Great vegetarian recipe that's super light on the wallet. I used a can of chickpeas and used chicken broth in place of the chickpea broth and then just salted to taste. I used a sweet curry from Penzeys and also added a heaping Tb of honey at the end. Hubby loved it, thanks for the keeper.

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lolablitz June 19, 2013

Loved this easy recipe that was bursting with flavor. A great way to use up cabbage and the perfect amount of heat. We served over basmati rice and with garlic naan from Trader Joe's. I'd definitely make this again! Made for Sun and Spice 2013.

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Dr. Jenny February 16, 2013

Loved this recipe the spices were perfect for me. Cabbage around my way hasn't been very fresh so I used frozen brussels instead. I added some mini meatballs to make it DH friendly but I would love this dish vegan. I will definately make again with cabbage. Thanks. Made for PAC Spring 09.

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Jamilahs_Kitchen May 06, 2009
Chickpea, Potato, and Cabbage Curry