Chickpea Curry with Carrots and Cabbage

I really needed to use up the last of the carrots in the garden so I could have the pot back for winter planting.  Add to that the last jar of chickpeas I canned in February, and I decided curry was in order.

The pictures here are not going to match the recipe exactly.  The cabbage I bought was way too big.  I ended up with six servings and froze the other two.  One already came in handy when I couldn't bear to cook on the hottest day of the heat wave.  Because that's one of the things I'm trying to make freezer meals for.  It was just as flavorful and aromatic when I heated it back up.

2 Tb olive oil
*1/2 onion, diced
2 cloves garlic, minced
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp cracked coriander seeds
1 tsp paprika
1/2 tsp ground cumin
2 tsp curry powder
1/2 tsp turmeric
1/2 tsp celery salt, or to taste
*2 Tb tomato paste
*1/2 lb carrots, peeled and cut bite-sized as desired
1 lb cabbage, cored and thinly sliced
1 C water or vegetable broth
*1 15 oz can chickpeas, drained and rinsed
1 15 oz can coconut milk
1/4 C fresh cilantro or parsley
*2 tsp lemon juice

1.  To make life easier, measure out the seeds in one container and the dry spices in another.

2.  In a large soup pot, heat the oil over medium.  Stir in onion, garlic, and seeds and allow to cook until the onions are softened and seeds begin to pop, about 5 minutes.

3.  Add the tomato paste and dry spices.  Cook until fragrant and tomato has caramelized.

4.  Add sliced cabbage and cook until about half wilted, about 10 minutes, stirring frequently to avoid charring.  Add in the carrots and water, then cover and allow to cook 5 minutes.

5.  Stir in chickpeas and coconut milk.  Bring to a simmer, lower the heat, and cover until carrots have softened, about 10 minutes.  This is a good time to make the rice or pasta.

6.  When the carrots are cooked, stir in cilantro and lemon juice.  Cook 5 minutes, then serve hot.

Difficulty rating  :)