4 Vegan Cabbage Coconut Curry with Chickpeas

Former chef | Avid Instant pot user for 5+ yrs | Vortex has replaced our over | transitioned to plant based cooking 2+ years ago

1 Tablespoon olive oil

1 onion, diced

1 Tablespoon garlic, minced

1 Tablespoon ginger, minced

1 Tablespoon curry powder

1 cup carrots, sliced

1 head cabbage, shredded

1-13.5 ounce can reduced-fat coconut milk

1-15 ounce can chickpeas, ( 1½ cups cooked) rinsed and drained

salt and pepper, to taste

fresh cilantro, for garnish (optional)

Rice & Naan for serving

Note: Ingredients may have been altered from the original.

Directions at veggiessavetheday.com

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