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Stuffed Cabbage with Curry Coconut Milk and Chickpeas
Ingredients
  • Kosher salt
  • 1 large head savoy cabbage
  • 3 tablespoons extra-virgin olive oil
  • 1 large red onion, halved and thinly sliced
  • 3 large cloves garlic, minced
  • 2 teaspoons coriander seeds, lightly crushed
  • 1 teaspoon ground cumin
  • ¼ to ½ teaspoon crushed red pepper flakes, optional
  • 3 teaspoons curry powder
  • One 13-ounce can chickpeas, drained and rinsed
  • One 28-ounce can whole, peeled tomatoes, lightly crushed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon finely grated ginger
  • 1 cup cooked long-grain white rice
  • One 15.5-ounce can unsweetened coconut milk
  • 10 to 12 sprigs fresh cilantro, chopped (stems and all)
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