Chickpea & Cabbage Curry with Rice

Ingredients

• 2 cans (400 g each), drained chickpeas
• 1/2 head, shredded cabbage
• 2 sliced carrots
• 1 diced onion
• 3 cloves, minced garlic
• 2 tsp Curry
• 1 tsp Cumin
• 1 tsp Paprika powder
• 1 leaf Bay leaves
• 400 g crushed tomatoes
• 200 ml coconut milk
• 150 g Jasmine Rice
• 2 tbsp olive oil
• 2 tbsp, chopped Parsley
• to taste salt(optional)

Instructions

1. 1

   Cook jasmine rice according to package directions.

2. 2

   Heat olive oil in a pot and sauté onion 5 minutes until soft. Add garlic, curry, cumin, and paprika; cook 1 minute until fragrant.

3. 3

   Add carrots and cabbage, stir to coat in spices, and cook 3-4 minutes.

4. 4

   Add crushed tomatoes, coconut milk, chickpeas, and bay leaf. Simmer uncovered 20 minutes until thickened. Season with salt.

5. 5

   Remove bay leaf and serve the curry over rice, topped with chopped parsley.