Summary

Ingredients

• 1 onion (s)
• 1 tablespoon oil
• 1 clove garlic
• 125 g pointed cabbae
• 225 g carrot (s)
• 1 ½ tablespoon curry
• 1 ½ tablespoon tomato paste
• 250 ml water
• 1 gr. Can (s) chickpeas, approx. 480 g drained weight
• 2 tablespoon parsley, freshly chopped

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Instructions

1. Peel and finely dice the onion and garlic and sauté in the oil.
2. Finely dice the pointed cabbage. Peel, wash and dice the carrots. Add the pointed cabbage and carrot cubes, curry and tomato paste as well as water and simmer in the pressure cooker for 5 minutes or with the lid on for 15-20 minutes. The cooking time depends on the desired bite or the size of the cubes. Drain the chickpeas and add with the parsley. Warm up and season to taste.
3. Serve in plates as a stew.
4. If you still e.g., Naan bread served with it, it is also enough for 3 people, but is then no longer vegan and low carb.