| 11 | 35 | 314 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 3 |
| 1 tbsp | Coconut oil |
| 1 small potato(es) | Sweet potato (cut into cube) |
| 1 small | Yellow onion (chopped) |
| 3 clove(s) | Garlic (minced) |
| 2 tbsp | Curry powder |
| 1 can (15oz) | Chickpeas, canned, drained (drained and rinsed) |
| 1/2 cabbage | Napa cabbage, raw (cored and thinly sliced) |
| 4 cup | Vegetable stock/broth |
| 1 tsp | Salt |
| 1 tsp | Black pepper |
| 1/2 cup | Silk Original Coconut Milk |
Heat oil in large pot over medium heat. Add sweet potato, cover and cook, stirring occasionally. After a few minutes, when they start to brown add onion and cook a few minutes, add garlic and curry powder and sauté a few more minutes.
Add chickpeas and cabbage, stir in broth. Bring to a boil and simmer, until cabbage is soft. Stir in coconut milk, heat a bit longer.
Tip: serve with lime wedges and a few sprigs of cilantro
| Meat Alternative | 0.8 |
| Vegetables | 4.9 |
