Cabbage Chickpea Potato Curry

I whipped this up last night, last minute. It took about 8 minutes max. And was beyond delicious. You can make it heartier by adding coco milk or greek yogurt but I kept it clean. If you want a crunch, top with toasted coconut, toasted garlic chips or fried shallots. YUM.

Cabbage, sliced
Madras curry powder or vadouvan blend with mustard seeds
Fresh ginger
3 garlic cloves, smashed
Sliced leek
Small potato, cooked, cubed, COLD
Chickpeas, drained + liquid reserved
Celery leaves
Cilantro leaves
Coconut milk, optional
Greek yogurt, optional

In a smoking hot pan, add olive oil, curry powder, ginger + garlic. Let it get a bit fragrant.
Add cabbage and leek until golden. Do not let burn. Add liquid from drained chickpeas. (OR unsweetened coconut milk, if you wish) Cover until cabbage cooks almost thru until tender. Add potatoes + chickpeas. Top with celery leaves + cilantro. If you didn’t use coconut milk and want a heavier dish, add dollop of greek yogurt before leaves garnished.
Serve.