Name: Creamy Cabbage Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp neutral oil ((such as avocado oil)); 4 fat cloves garlic cloves ((21g), chopped); 1 null serrano peppers (finely chopped (3 for spicy!)); 8 cups green cabbage (shredded or thinly sliced (see Note 1)); null null kosher salt (and freshly cracked black pepper (see Note 2)); 2 tbsp tomato paste; 2 tsp Kashmiri chili powder ((see Note 3)); 1.5 tsp ground coriander; 1.5 tsp ground cumin; 0.5 tsp ground turmeric; 8 oz ripe tomatoes (finely chopped (see Note 4)); 1 can full-fat coconut milk; 1 can chickpeas (drained and rinsed); 2 tbsp almond butter (or cashew butter (unsweetened, see Note 5)); 1 tsp garam masala; 1 null lime juice; 1 cup fresh cilantro ((leaves and tender stems, chopped))

Instructions

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1

Heat the neutral oil (2 tbsp) in a 12-inch sauté pan over medium-high for a few minutes, or until shimmering. Add the garlic cloves (4 fat) and [1-3 serrano peppers] and stir very frequently for 30 to 60 seconds until fragrant (don't let the garlic brown).
2

Add the green cabbage (8 cups) and use tongs to coat it into the oil and aromatics, tossing well so the garlic and serrano pepper aren't stuck to the bottom of the pan. Season with kosher salt (0.5 tsp). Cook for 10 minutes, stirring occasionally, or until tender, silky, and browned in spots. If it starts to brown quickly, lower the heat to medium and/or add a splash of water to deglaze. While the cabbage cooks, in a small bowl combine the tomato paste (2 tbsp), Kashmiri chili powder (2 tsp), ground coriander (1.5 tsp), ground cumin (1.5 tsp), ground turmeric (0.5 tsp), kosher salt (1 tsp), and lots of [black pepper]; finely chop the ripe tomatoes (8 oz) and set aside.
3

To the cabbage, add the tomato paste-spice mixture. Stir very frequently for 2 minutes, coating the tomato paste into the cabbage. If it dries out, add a splash of water. Add the ripe tomatoes (8 oz) and cook for 4 to 5 minutes, or until softened and almost melting into the cabbage.
4

Pour in the full-fat coconut milk (1 can), chickpeas (1 can), almond butter (2 tbsp), and kosher salt (0.5 tsp). Simmer uncovered for 15 to 20 minutes, stirring every few minutes to prevent sticking. The curry will thicken, so if you want a looser texture, add 0.5 cup water (0.25 to). I prefer simmering for 20 minutes, as it gives the ingredients enough time to mask the coconut flavor, but you can taste at 15 minutes and check.
5

Remove from the heat. Stir in the garam masala (1 tsp), several squeezes of lime (1 juiced), and the chopped fresh cilantro (1 cup). Season to taste with [salt] or more [lime juice] as desired.
6

Serve with cooked [rice] or [flatbread]. Leftovers will thicken considerably in the fridge, so you may want to thin it out with some [water] on the stove.