Servings: 6 servings
INGREDIENTS
- 1 tbsp (15 mL) olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 tsp (2 mL) fresh ginger, minced
- 2 tsp (10 mL) curry powder
- 1 tsp (5 mL) ground cayenne
- 1/2 tsp (2 mL) dried thyme
- 1/4 tsp (1 mL) sweet smoked paprika
- 2 plum tomatoes, diced
- 4 cups (1 L) green cabbage, thinly sliced
- 1 jalapeno pepper, seeded and diced
- 1 large carrot, grated
- 1 red pepper, seeded and diced
- 1-1/2 cups (375 mL) cooked white beans
- 2 tbsp (30 mL) white vinegar
- Salt and pepper
- 2 tbsp (30 mL) fresh flat-leaf parsley, finely chopped
DIRECTIONS
In a deep skillet over medium heat, heat olive oil. Add onions, cooking until softened, about 3 minutes. Add garlic and ginger, cooking until aromatic, about 2 more minutes. Add curry powder, ground cayenne, thyme and paprika. Stir until combined and cook about 2 minutes. If mixture starts to stick, add water, one tablespoon at a time. Add tomatoes, cabbage, jalapeno, carrot and red pepper. Stir. Simmer until softened, about 7 minutes. Add beans and vinegar and cook for an additional 3 minutes until beans are warmed through. Add salt and pepper to taste. Garnish with parsley. Serve hot, warm or cold.
