“Nourish to me, is nourishing food, nourishing your family, nourishing your life”
Our “Meatless” feature this month comes from Sheelagh of the lifestyle blog, Nourished Sweetly! I actually used to swim with Sheelagh waaaaay back in the day & funny enough, we’ve recently re-connected via social media/our shared love for all things wellness related! ENJOY folks! Hope you’re hungry!
Curried Cabbage and Chickpeas: Recipe and Post by Sheelagh
Hey there! I’m Sheelagh and I’m a healthy food lover and holistic nutritionist in training. I’m halfway through my studies at the Canadian School of Natural Nutrition and can’t wait to start helping people become their healthiest, happiest selves when I graduate. Until then I’m sharing my favourite healthy recipes, nutrition tips and wellbeing thoughts over on my blog, Nourished Sweetly. I love creating quick and easy meat-free dishes like this curried cabbage and chickpeas, and am thrilled to be sharing it with you here on Healthy, Happy and Hilarious! Enjoy!
Ingredients (Serves 2):
– 10 cups shredded cabbage and carrots*
– 2 cups drained and rinsed canned chickpeas (roughly one can)
– 3 tablespoons coconut oil
– 3 tablespoons mild curry paste**
– 1/3 cup chopped cilantro
*Note on cabbage: You can use any quantity you want of green cabbage, red cabbage and carrots, or buy a couple of the ready-to-go, “coleslaw” bags to make this recipe extra speedy.
**Note on curry: I used Patak’s Mild Curry Paste here but you can also use a homemade curry paste or sprinkle in curry powder and a little bit of turmeric in a pinch. Just keep in mind the quantity you need may change depending on what you use. So start small, stir it in and taste and add as you go. You can always add more but you can’t take it out!