I love to experiment with new recipes. I am not a great cook, but I find ways to simplify good food to make it accessible to those like me! I wanted to share this recipe which I adapted from the Happy Pear 1-Pan Meals. If you don’t follow the Happy Pear, I would encourage you to do so. They make healthy, happy food in a way that encourages “…people to eat more veg!.”
I also don’t have a large roasting pan (the kind you use to make lasagna). So I improvised with two smaller pans.
Living in an apartment, it is always a little dicey when I need to “char” something. Especially in the winter. I don’t want to be the person who sets off the fire alarm when the temperature is below 30 degrees F outside. I have never charred cabbage before. The char along with the Bragg’s Liquid Aminos provided a spectacular flavor profile to what you might think is “just cabbage.” And I did not use oil to create the char. Yes, it looks like my cabbage is burnt to a crisp, but the taste was awesome.
Then it was a matter of adding the spices. I doubled the curry and chili powder from the original Happy Pear recipe. You know I’m a spicy kind of gal 😊
Why did I add the Butler’s Soy Curls? Simple. They were in my refrigerator, and I needed to use them up.
Between the soy curls and the chickpeas there’s a lot of beige in this dish. But once you add in the tomatoes, the golden yellow color of the curry and the red tomatoes provide a nice backdrop to the greens of the cabbage and leeks.
Yummy, yummy, yummy! I can’t speak highly enough about this dish. There is not a lot of sauce; the dish is really a stew. You can serve this over rice, farro or quinoa. I spooned some into a bowl and ate it just like this. I hope you give it a try. If you do, please let us know in the comments below.
Cabbage, Chickpea and Soy Curl Stew
Dairy & Egg Free
No added sugar
Large baking pan
½ head of a white or savoy cabbage (about 14 oz = 400 grams), chopped into quarters
1 Tablespoon low sodium Tamari
2 large leeks, rinsed
1 x 14 oz. (400g) can diced tomatoes
1 x 14 oz. (400g) coconut milk
1 x 14 oz. (400g) chickpeas, rinsed and drained
4 oz. Butler’s Soy Curls, hydrated, drained and chopped into ¼” pieces (about 0.5 cm) - optional
4 teaspoons spicy curry powder
½ teaspoon ground coriander
¼ tsp ground cinnamon
½ teaspoon ground chili powder
4 Tablespoons vegetable broth
Preheat oven to 400 F (about 200 C)
Chop the leek into 1-inch rounds.
Add the leeks to the baking dish.
Bake the leeks for 10 minutes (check and shake the pan at 5 minutes)
Heat a large pan over medium heat.
When the pan is hot, add the pieces of cabbage taking care to keep the quarters intact.
Cook the cabbage approximately 5 minutes per side.
Once cooked on both sides, pour 1 tablespoon of tamari and 4 tablespoons of vegetable broth over the top of the cabbage.
Allow to steam, deglaze, and slightly soften the cabbage.
Carefully remove the leeks from the oven.
Add the coconut milk, chopped tomatoes, spices to the pan with the leeks.
Add the chickpeas and chopped soy curls to the roasting pan and mix well.
Gently transfer the cabbage to the roasting pan.
Bake for 15 minutes.
Remove from oven and allow to cool slightly.
Serve with your favorite wholegrain such as brown rice or quinoa. You can also just spoon a large serving into a bowl and enjoy.
Modified from The Happy Pear 1-Pan Dinners: https://thehappypear.ie/recipes/easy-1-pan-dinners/
I removed the added oil and salt from the recipe.
The Tamari and vegetable are high in sodium so try to use lower sodium options
I added the chopped soy curls for extra meatiness and texture.
You can omit the salt if you are sugar, oil and/or salt free.
I love Butler Soy Curls. I purchase them directly from Butler, but you can also purchase from sellers on Amazon.
For a lower fat version, I used Whole Foods Light Coconut milk.