Creamy Cabbage Curry

Silky cabbage, chickpeas, and tomatoes simmered with Indian spices, coconut milk, and nut butter.

Serves 4.

4 large garlic cloves (21g), chopped
2 tbsp (28g) neutral oil, such as avocado oil	Heat over medium-high until shimmering	Stir garlic and peppers 30-60 seconds	Toss cabbage; season with 1/2 tsp salt	Cook 10 min, stirring occasionally	Add spice mixture; stir 2 min	Add tomatoes; cook 4-5 min	Add coconut milk, chickpeas, butter; salt	Simmer uncovered 15-20 min, stirring occasionally	Remove heat; stir in finishing ingredients	Adjust salt and lime; serve
1 to 3 serrano peppers, finely chopped
8 cups (400 to 480g) green cabbage, shredded or thinly sliced
Kosher salt
2 tbsp (30g) tomato paste	Mix paste, spices, pepper, 1 tsp salt
2 tsp Kashmiri chili powder
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp ground turmeric
Freshly cracked black pepper
8 oz (227g) ripe tomatoes, finely chopped
1 (13.5 oz / 400 mL) can full-fat coconut milk
1 (15 oz / 425g) can chickpeas, drained and rinsed
2 tbsp (32g) unsweetened almond butter or cashew butter
1 tsp garam masala
1 lime, juiced
1 cup (16g) chopped cilantro leaves and tender stems

Notes

One small cabbage weighing 1 1/4 to 1 1/2 lb typically yields 8 cups when sliced.
If using table salt or sea salt instead of Diamond Crystal kosher salt, start with about half as much.
Replace the Kashmiri chili powder with 1 3/4 tsp paprika plus 1/4 tsp cayenne. For a mild version, use 2 tsp paprika.
Eight ounces of tomatoes is about two medium Roma tomatoes. Canned crushed tomatoes can be substituted by weight.
For a nut-free curry, replace the almond or cashew butter with tahini.
Leftovers thicken in the refrigerator. Add water when reheating.