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Indian Savoy Cabbage & Chickpea Curry | Spiced & Vegan
(0)
45 min
Under an hour
Gurkerl Küche
Ein wärmendes indisches Herbstgericht: Zarter Wirsing und cremige Kichererbsen geschmort in einer sämigen Sauce aus Kokosmilch, Paradeisern und Garam Masala. Getoppt mit knusprigen Wirsing-Chips aus dem Backrohr und serviert mit duftendem Basmatireis.
Ingredients
Preparation method
Preparation & Crispy Savoy Cabbage in the Oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Clean the savoy cabbage, cut out the core, and slice the leaves into bite-sized strips. Toss about two handfuls of the savoy cabbage strips with 1 tbsp vegetable oil and a pinch of salt, then spread evenly on the baking sheet.
Roast the savoy cabbage strips in the hot oven for about 8–10 minutes until the edges are nicely browned and crispy. Remove from the oven and set aside for garnishing later.
Aromatic Base & Toasting Spices
Finely chop the onion. Peel and finely grate the garlic and fresh ginger. Drain the chickpeas in a sieve and rinse briefly under cold water.
Chef's tip
The savoy cabbage roasted crisp in the oven adds a fantastic textural contrast to the smooth and creamy curry sauce.
The curry is ideal for meal prep: tightly sealed in the refrigerator, it keeps for 2–3 days and tastes even more aromatic when reheated.
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