Chickpea linguine noodles & cabbage tossed in a restaurant-quality curry sauce that will have you licking your bowl clean! I add red bell peppers and a big handful of fresh cilantro for its detoxifying properties, but a small handful of fresh basil would work, too!
INGREDIENTS
4 oz. chickpea linguine noodles
1 tablespoon olive oil
1/2 yellow onion, chopped
1 red bell pepper, sliced
1 pound cabbage, shredded (about 1/2 a head)
2 cloves garlic, minced
1-inch fresh ginger, minced
1 tablespoon curry poweder
1 tablespoon tamari (gluten-free soy sauce)
3/4 cup coconut milk
1 tablespoon lemon juice
2 tablespoons maple syrup
Salt
1 handful fresh cilantro, chopped
DIRECTIONS
1. Bring a large pot of water to a boil, prepare the noodles according to the directions on the package. Drain and set aside when they are done.
2. While the noodles are cooking, heat the olive oil in a large 6-quart pot over medium-high heat. Saute the onion and cabbage until tender, about 8 minutes. Add in the garlic, ginger, curry powder and tamari and stir briefly.
3. Add in coconut milk, lemon juice, maple syrup, and 1/2 teaspoon of salt, and stir well. Add in the cooked noodles, and season with an additional 1/2 teaspoon of salt, or to taste.
4. Sir in fresh cilantro until wilted, then serve warm right away. Leftovers can be stored in the fridge for up to 4 days. Re-heat in a skillet over medium-high heat for 5 minutes, or until heated through.