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Cabbage Pasta Curry

Beverly Verwey
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Servings 3 people
Calories 410 kcal

Ingredients
 

  • 1 large onion - diced
  • 1 clove garlic - minced
  • 1 tsp curry powder
  • 1/4 tsp black pepper
  • 1/4 cup low-sodium vegetable broth - or 1/4 cup water
  • 1 medium cabbage - roughly chopped
  • 1 can (28 oz) low-sodium diced tomatoes
  • 1 1/2 cup dry rice macaroni
  • 1 cup cooked chickpeas
  • 1 cup coconut milk yogurt - plain
  • 1 tbsp chives - chopped

Instructions
 

  • In a large pot heat the vegetable broth or water. Add the onion and garlic and sauté over medium-high heat for 8 to 10 minutes until onions are soft and golden.
  • Reduce the heat to low and add the curry powder and black pepper. Saute for another 1 minute.
  • Turn up the heat to medium high and add the cabbage, tomatoes, and chickpeas. Cook for 8 minutes or until the cabbage has softened.
  • Add the pasta and cook on high for 10 minutes or until the pasta is cooked.
  • Lower the heat and stir the coconut milk yogurt and chives. Cook until heated up. Taste the dish and adjust the seasoning to taste and serve.

Nutrition

Calories: 410kcalCarbohydrates: 64.8gProtein: 13.9gFat: 5gSodium: 108.7mg