Autumn and winter Ayurvedic chickpea cabbage curry. Made with South Indian-style spices such as turmeric, mustard, fenugreek and cumin. Ayurvedic Chickpea Cabbage Curry – Analysis. Ayurveda treats obesity with foods that are difficult to digest. For example, as with our curry, the chickpeas are difficult to digest and are high in protein instead of carbohydrates. They are astringent and help strengthen loose, sagging tissue.
A life with Ayurveda
When you eat Ayurvedic, you feel healthy, full and energized. Ayurvedic nutrition is tailored to your individual body type and the specific imbalances you are facing at any given moment. Ayurvedic shows you the needs of your body type and what to prioritize in your Ayurvedic diet. Learn to be happier eating less because you eat what really fills you up.
Since Ayurveda believes that all diseases begin in the digestive tract, your first medicine is food. Eating a healthy diet tailored to your body will help you achieve optimal health.
Ayurvedic Chickpea Cabbage Curry is the perfect easy, budget-friendly meal to break up the monotony of your diet. Inspired by Indian cuisine, this healthy and comforting dish is easy to pair with other cabbages, veggies, and sides of your choosing. This naturally vegan, gluten-free stew is easy to make and quick to cook just by soaking the chickpeas (or canned chickpeas).
Tomatoes are a crucial part of the sweet, spicy and savory background notes for the chickpea and cabbage curry. So please don’t forget or skip these – if you did, your curried chickpeas would taste a little “well.”
For the cabbage you can use kale, kohlrabi leaves, black cabbage or savoy cabbage. According to your taste or season.
When making curries, soups and stews, you should be careful not to stir raw spices into liquid. Instead, roast the spices dry or in oil so that they release their aromas.
if you like our velvety pumpkin and mushroom ragout, you might also be interested in these recipes:
- Mediterranean chickpea salad
- Ayurvedic dosa with coconut potatoes
- Stewed cucumber curry the Ayurvedic way
- ayurvedic ginger basil lemonade
- Ayurvedic Chickpea Zucchini Curry
Ayurvedic chickpea cabbage curry
- cutting board*
- Cooking pot*
- Soak chickpeas overnight.
- Drain the chickpeas, rinse and bring to a boil. Skim off the foam that forms while cooking.
- Meanwhile, wash and roughly chop the cabbage. If available, cut out thick ribs.
- Peel and finely dice the onion and garlic.
- Wash the tomatoes, halve, deseed and cut into large cubes.
- Mix the fenugreek, coriander, ginger and some water into a spice paste.
- In a second pot, bring the cabbage to a boil with a little water.
- In a pan, sauté the mustard seeds and cumin in vegetable oil until the mustard seeds burst. Add the spice paste and spread a little. Now add the onions and after a minute add the garlic. Let everything fry briefly and then add it to the pot with the cabbage.
- Now put the tomatoes in the still hot pan, sauté briefly and deglaze with a little water to absorb the remaining aromas. Then add to the cabbage.
- The chickpeas should now have cooked for an hour. Drain off the water, drain the peas a little and then add to the cabbage. Salt.
- Let everything cook slowly until the chickpeas are tender (about 30 minutes). Possibly fill up some more water.