Tokyo Bekana Chickpea Curry
Note: For a more complete meal feel free to add an extra protein. We used a basic salt and pepper tofu, baked in the oven at 400 degrees F for about 20 min. Chicken or beef can also work in this recipe. Cook according to appropriate instructions.
2 cans full fat coconut milk (I used Cha’s Fair Trade and Organic)
3 cups cooked chickpeas
1 Tokyo Bekana cabbage (or regular cabbage), end and core removes, leaves removed (save for a nice salad) and the ‘stalks’ chopped up (use about ¾ of the cabbage from the bottom up if using Tokyo bekana variety)
1 bunch (about 6 radishes, thinly sliced)
4 large carrots, cut into ½ inch rounds (halved, if necessary)
2 tbsp coconut oil
5 garlic scapes or 2 garlic cloves, minced
2 tbsp curry powder (not all curries are created equal! Start with 1 tbsp and adjust according to taste)
1 tsp ground turmeric
1 tsp ground black pepper
½ tsp sweet paprika
½ tsp cayenne powder (optional)
3 tbsp chives or cilantro, minced
Juice from ½ lime
Sea salt to taste
Heat 2 tbsp coconut oil in a large pot on low. Add minced garlic or garlic scapes and sauté for 10 minutes.
Add cooked chickpeas, cooked extra protein (if using), chopped carrots, 2 cans of coconut milk, curry powder, turmeric, pepper, sweet paprika, and cayenne powder. Stir and bring to a low simmer for 15-20 minutes – depending on how soft you like your carrots.
Stir in chopped Tokyo Bekana stalks, thinly sliced radishes, and minced chives or cilantro and remove pot from heat. Allow to sit for about 5 minutes with the lid on so the cabbage and radishes soften but don’t become mushy. If using regular cabbage, (thinly slice) cook for about 5 minutes before adding radishes and herbs.
Add juice from ½ lime, sea salt and fresh black pepper to taste.