Cabbage Punjabi Recipe

(BAD PICTURE ALERT!!)

This yummy recipe was made alongside my Indian Chicken Stew.

Special thanks to Everyday Maven for the inspiration for this recipe. (I only made a few tweaks, so really it's all her!)

Cabbage Punjabi
2 TBSP coconut oil
1/3 cup water or stock
1 medium head of cabbage, chopped/ chucked up
1 medium onion, diced
1" piece of fresh ginger, peeled and finely chopped
2 small jalapenos, diced and deseeded (reduce if you want less spice)
1 can garbanzo beans
2 TSP turmeric
TBSP cumin seed
TSP ground cumin
2 TSP ground coriander
TSP chili powder
salt and pepper to taste

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Thank you prep work!! This makes things TONS easier. I prechopped my veggies before I started the meal so things went by quickly and smoothly.

Take your coconut oil and heat it over medium heat. Add in the onion, ginger, and jalapeno and let it saute for a minute or two. Then, toss in all your spices and stir the mixture together so it doesn't burn.

Add in your chopped cabbage, and try to mix the pot so that the spices coat the cabbage. This will turn it entire dish yellow!

Let the cabbage saute for a few minutes before adding in the water or stock and the beans, and covering the mixture.



Simply allow the cabbage to become soft, reduce the heat, and serve!

What is your favorite way to use cabbage?

Natalie 

Indian Chicken Thigh Stew RECIPE

Hey Clean Eaters!

As you may know from my Q+A tag, I LOVE Indian food. Of course, I have to be careful to avoid the kind containing dairy. But other than that, I could eat the stuff all day.

About a year ago I was visiting my grandmother and uncle, and volunteered to make my uncle's birthday dinner. I made two Indian dishes and they turned out great!

I think everyone was kinda wary at first because no one in my family likes that "curry smell". But my family was pleasantly surpirsed when it in fact smelled delicious! 

I used this Indian Chicken Stew from Everyday Maven as inspiration. Thanks!!

Indian Chicken Thigh Stew
Serves 3-4

3 lbs boneless, skinless chicken thighs
TBSP coconut oil
1 small jalapeno, deseeded
2" fresh ginger
large onion
10 small cloves garlic
4 sardines, chopped
TSP ground cinnamon
TSP cardamom
TSP cariander
Sea salt and pepper
14.5 oz can light or full fat coconut milk
Large handful freshh chopped cilnatro



1) I actually had to deskin my thighs manually. So if this needs to be done, do so !



2) Prep your onion, garlic, jalepeno and ginger before you start cooking. This will make things go SUPER smoothly as you cook. I also suggest to at least lay out your spices before you start cooking too.

(Im sure this is obvious to anyone who is a professional chef. But seeing how I am not exactly Gordan Ramsay... I learned the hard way.)



3) Saute your mix over medium high heat in the coconut oil. Saute for about 5 minutes. Then, add in your spices, and saute until fragrent, another minute or so. Stir non stop.



4) Add in the chicken! Hopefully you have a pot with a wider bottom than I did. I had some difficulty with this step, but you should be fine with a different cooking pot.

5) Stir the chicken around so the spices can coat it, and let the chicken cook until browned. Then, flip it over and let the other side brown.



6) Pour the coconut milk in the pot alongside the sardines. Bring the mix to a boil, then turn the heat down to medium/low. Cover the pot and let it simmer until the chicken is cooked, about 30 minutes.

7) Once the chicken is cooked, remove it from the pan and transfer it to a plate. Cut the chicken into chunks, then return it to the stew.

8) Before serving, add in the cilantro, and turn the heat off (or on warm). Serve alone, or over brown rice, like I did!

This meal is SO full of flavor, nice aromas, and love. I was surprised by how simple it was to make, and that such basic ingredients can produce HUGE flavors.

Are you a fan of Indian or another cultural food?

Natalie