This dish was one I created when I didn’t have much in the fridge and pantry but wanted to make something simple and tasty. This is also a great leftovers meal for work. There are so many variations that you can do of this curried cabbage and chickpea pasta. I like to play around with the spices that I use. Most of the time I do leave out the mustard seeds, but they look pretty in the dish, so I used them today. They are slightly bitter so keep that in mind. You don’t need to add them as they’re completely optional.
The other thing about this dish is that some people may not like how much fat is in it. The oil and coconut milk make it quite creamy and oily. You can also add little savoury yeast flakes if you want it more creamy, but I think that it may not work that well with all these spices. I’m yet to try it, so if you do, let me know!
If you’re on a tight budget and don’t want to do the coconut milk and chickpeas, you can also sauté the cabbage in some herbs and spices on oil and garlic and let it cook down until its soft and then add the pasta. Make sure that it’s not too dry and under seasoned. I sometimes make this as a lazy meal without the extra bits.
Another version that inspired me for this dish was sauerkraut with pasta that I ate a lot growing up. Just a simple peasant dish but it’s pretty amazing. My dad makes the best one! If anyone is interested in that recipe as well, let me know in the comments below, and I will get it from him 🙂
In the meantime, enjoy this version of my curried cabbage and chickpea pasta!
- 500gr spiral pasta
- 1/3 cup cooking oil (rice bran, grape seed, olive oil are good options)
- 1 onion, diced
- 2 inch piece of ginger, finely grated
- 4 cloves of garlic, minced or finely grated
- 1 tbsp turmeric powder
- 1 tbsp curry powder
- 1 tbsp black mustard seeds (optional)
- 1/4 medium sized white cabbage, finely chopped
- 1 can (400gr) chickpeas
- 1 can (400ml) coconut milk
- Salt to taste
- Cook the pasta as per packet instructions.
- While the pasta is cooking, heat the oil in a large saucepan on low-medium heat.
- Add in the onion, ginger, garlic, turmeric, curry powder, and mustard seeds. Cook for about 5-7 minutes until it's all well combined and the onion has gone translucent.
- Add in the cabbage and chickpeas and stir through well. Let it cook with the lid on stirring occasionally for about 5 minutes.
- Add in the coconut milk and simmer for about 15-20 minutes, stirring occasionally. If you notice that it's getting a little too thick, add a little water.
- Season to taste.
- Add the drained pasta to the curried cabbage and chickpeas and stir through well.
- Ready to be served.