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    You are in: Home / Recipes / Chickpea, Potato, and Cabbage Curry Recipe
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    Chickpea, Potato, and Cabbage Curry

    Chickpea, Potato, and Cabbage Curry. Photo by Dr. Jenny

    1/2 Photos of Chickpea, Potato, and Cabbage Curry

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Chef Edlear's Note:

    This is one of our favorite Madhur Jaffrey recipes from her wonderful book "From Curries to Kebabs: Recipes From the Indian Spice Trail". We like this with steamed basmati and parathas. My honey likes leftovers cold in his lunch. I use young green cabbage for this, and sometimes if I'm distracted I will use rinsed, canned chickpeas. I have used habanero and scotch bonnet peppers, and also red pepper flakes, it all depends on your personal taste, and what's available at the grocery. The preparation times do not include the chickpea soak/cook time.

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    Units: US | Metric


    1. 1
      Soak the chickpeas overnight in water to cover. Drain, recover with fresh water and bring to a boil. Reduce heat and simmer covered until very tender. Drain and reserve the cooking liquid. Add enough water to the reserved cooking liquid to equal 2 1/2 cups.
    2. 2
      Put the onion, garlic, peppers and 1/4 cup of water in a blender and process until smooth. You can always add more pepper in the end, but you can't take it away.
    3. 3
      Heat the oil over a medium high heat. Put in the onion paste and stir fry for 2-3 minutes.
    4. 4
      Reduce the heat to medium low, then cover and continue cooking the paste. for another 2-3 minutes. Stir it frequently just to prevent sticking, and keep it covered between stirs.
    5. 5
      Add the curry powder and the cumin, stir.
    6. 6
      Add the chickpeas, potatoes, the lesser amount of salt, and the reserved chickpea cooking liquid.
    7. 7
      Bring to a boil then reduce heat and cover. Cook gently, stirring occasionally until the potatoes are done to your tastes, 20 - 25 minutes.
    8. 8
      Add in the cabbage and an additional 1/2 - 1 cup of hot water. Bring back to a simmer, cover and cook for an additional 10 - 15 minutes, or until the cabbage is just softened. Do not over cook the cabbage.
    9. 9
      Taste and adjust the salt/ peppers to your tastes.

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    Ratings & Reviews:

    • on June 19, 2013


      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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    • on February 16, 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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    • on May 06, 2009


      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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    Nutritional Facts for Chickpea, Potato, and Cabbage Curry

    Serving Size: 1 (295 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 377.1
    Calories from Fat 93
    Total Fat 10.4 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 618.2 mg
    Total Carbohydrate 60.6 g
    Dietary Fiber 14.5 g
    Sugars 10.5 g
    Protein 13.8 g

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