Servings: 6 servings 


  • 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


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.

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