Cabbage and Vegetable Curry Stew

What a great stew for a cold rainy day! I love that type of comfort food, and so do my kids:) it's just the perfect satisfying dinner!

In this recipe, it is important to let the cabbage simmer for a while until it's nice and soft. Let all the flavors combine--the more time the better!

I like to use coconut water instead of coconut milk because coconut water is much lighter in calories and fat than coconut milk.

Ingredients

1 tablespoon olive oil

1 green cabbage, chopped

1 tablespoon garam masala

1 tablespoon yellow curry powder

1 teaspoon turmeric 

7 mini carrots, sliced

2 cups white mushrooms, 8 oz, sliced

1 medium zucchini, cubed

2 cups coconut water

2 cups water

1 tablespoon vegetable base

1/4 cup chopped cilantro

1 1/2 cup cooked garbanzo beans

+Salt 

+Pepper

Directions:

In a cast-iron skillet on medium heat, add olive oil, cabbage, salt, and pepper, sauté for a few minutes. Next add garam masala, curry powder, and turmeric. Sauté for a couple of minutes, then add the carrots, zucchini, mushrooms. Sauté for a few more minutes. Add the coconut water, water, and vegetable base Bring to a boil then lower to simmer and add the cilantro and the garbanzo beans. Cook for at least 45-60 minutes until tender.

Serve over rice or your favorite grain.