Chickpea, Cauliflower, and Cabbage Curry

Adapted from Maddhur Jaffrey's recipe in "From Curries to Kebabs"

Ingredients

2 cans chickpeas, rinsed and drained

1 cup chopped onion

4 cloves garlic, chopped

1/8 of a congo pepper (scotch bonnet, habero), without seeds, or 3 bird's-eye chilies, chopped

4 T olive oil

1 T hot curry powder (Bolst's)

1 tsp roasted and ground cumin seeds

3 medium cauliflower (or potatoes, peeled), cut into 3/4 in dice

1.5 tsp salt

4 cups green cabbage, cut into 1/2 in squares

2 cups vegetable broth

Directions

1. Put the onion, garlic, peppers, and 4 T of water into a blender and blend until smooth.

2. Pout the oil into a heavy, lidded pan and set over medium-high heat. Put in the paste from the blender. Stir and fry for 2 to 3 minutes, then reduce the heat to medium-low. Cover and cook for a further 2 to 3 minutes, removing the lid to stir frequently. Add the curry powder and roasted cumin. Stir once and put in the chickpeas cauliflower, salt, and about 2 cups vegetable broth and an additional 1 cup of water. Stir and bring to a simmer. Cover and simmer for 10-15 minutes, or until the cabbage has just softened.

Serves 4-6