- 1 tablespoon safflower oil
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 2 large carrots, cut on the diagonal into ¼-inch slices
- 3 cups shredded napa cabbage
- 1½ cups cooked or canned chickpeas, rinsed and drained if canned
- ¾ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
- 1/8 teaspoon cayenne pepper
- ½ cup water
- 1 cup unsweetened coconut milk
- 4 to 5 cups hot cooked basmati rice
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, and ginger and cook until the onion is soft and lightly browned, about 7 minutes. Add the carrots, cabbage, chickpeas, cardamom, cinnamon, turmeric, salt, and cayenne. Cover and cook for 5 minutes, or until the vegetables are softened. Add the water and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes, or until the vegetables are tender.
- Stir in the coconut milk and heat through. Taste and adjust the seasonings if necessary. Serve over the hot cooked rice.