Curried Cabbage Veggies and Chickpeas

Curried Cabbage Veggies and Chickpeas
I have a new recipe that is healthy and can help your brain work at maximum efficiency!! Try it and tell me what you think. There are quite a few ingredients, but it is not difficult to make. Plus, you can add any veggies that you choose. Play with the recipe! Put your ADD creativity to work for you.

This is a healthy and tasty curry made with colorful vegetables. For protein, it has garbanzo beans. You can leave the potatoes out, but my husband loves them, so I added a few. This makes about 10 cups of deliciousness! If you are having company, and want to serve a dish that works pretty well with a lower carb meal plan, look no further. Your guests will think that they stumbled into an Indian restaurant, and you will feel great knowing that this food promotes good brain health for ADD! Let me know what you think.

Curried Cabbage Vegetables and Chickpeas

Wash a pod of garlic and remove the central stem. It’s okay if the cloves separate. In a blender, grind a whole pod of garlic with the central stem removed, but leave the skin on. Grind the garlic with an equal amount of fresh ginger and 1/2 cup of water. Store the garlic and ginger in an airtight glass jar in the fridge. This will keep for a couple of weeks. You can also freeze it in lumps or an ice cube tray that you don’t care about. This garlic and ginger has a potent smell that lingers. Wash the blender immediately, especially if it is plastic.


3-4 tablespoons of healthy oil (I use grapeseed oil.)
1 cup coarsely chopped onion
2-3 cinnamon sticks
2 large bay leaves, or 3 small ones
3 curry leaves (Optional. These can be purchased at an Indian grocer and frozen to be used as-needed.)
1 tablespoon garlic and ginger mixture
2 tablespoons coriander powder
2 teaspoons cumin
1 teaspoon turmeric
2 teaspoons paprika
1/2-1 tablespoon of seasoned salt (You may use plain salt, if desired.)
1 can (10 ounce) diced tomatoes and green chilies
3 heaping tablespoons tomato paste (This is about 1/2 of a 6 ounce can)
1 can (15.5 ounce) garbanzo beans and liquid
1 cup chopped green peppers (I chopped everything into about half inch cubes)
2 cups chopped zucchini (Chopped into half inch cubes. I used golden zucchini.)
1 cup chopped potatoes (Optional. I used golden potatoes chopped into half inch cubes.)
4 cups sliced cabbage (I cut the cabbage into half inch strips, then cut the strips into about 2-3 inch pieces.)
2 cups warm water
1 cup frozen mixed vegetables or frozen peas
Garam masala to taste
Chopped cilantro for garnish


Grind the garlic and ginger together and set aside in a jar. Place the cinnamon sticks, bay leaves, and curry leaves in a cup. Measure the spices and have them in a cup. Chop the vegetables. Keep each separate. Open the cans and have them by the stove.

Don't worry! Even with a lot of ingredients, this recipe is very forgiving and hard to mess up.

In a large, deep skillet or heavy Dutch oven, add the oil and heat it. Add the onions and cook over medium heat, until they are golden brown on the edges. Add the cinnamon sticks, bay leaves, and curry leaves to the onion. Cook, stirring the onions and spices constantly, for about 2 minutes. Add the garlic and ginger and the rest of the spices. Stir together, and then quickly add the can of tomatoes. Stir the tomatoes into the spices and stir fry them over low heat for 5 minutes, being careful not to burn them. If it gets too dry, add a bit of water. Add the tomato paste and work it into the spice mixture. Add ½ cup of water and stir to combine it with the onions, spices, and tomatoes.

Dump the can of garbanzos in with their liquid. Stir until they are coated with the spices. Add each of the vegetables separately, until they are coated in spices. In order, stir in the green peppers, then zucchini, next, potatoes, and finally cabbage. Add the cabbage about a cup at a time, stirring it in and coating the pieces with the spices after each addition. Add the rest of the water and stir it in. Over medium high heat, bring the curry to a boil. Cover the pan and lower the heat to medium low. Simmer for 40 minutes. Stir about every 10 minutes. Add the mixed vegetables and stir them in. Cook, covered for 15 more minutes. I stir in a teaspoon of garam masala and some chopped cilantro. For guests who don’t have any problems with carbs, this may be served over rice, quinoa, or with flatbreads like paratha, chapatis, pita, or flour tortillas. You could also use my naan recipe. I’ll list a Related Link below.

Enjoy this delicious vegetable curry. After the chopping is completed, it is so easy to make. This is a great way to get optimal nutrition for your family AND use the older veggies in your fridge. Attention Deficit Disorder has more than a few negative side effects, but the creativity that it brings can help you to make any recipe your own.

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This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.