Curried Cabbage & Black-Eyed Pea Stew with Flatbread

To make Curried Cabbage & Black-Eyed Pea Stew, start by sautéing diced onion and minced garlic in a pot. Add curry powder, turmeric, cumin, and optional cayenne for heat. Stir in tomato paste, chopped cabbage, drained black-eyed peas, and vegetable broth. Simmer for 20-25 minutes until the cabbage is tender. Serve with homemade flatbread for a complete meal.

Yes, this Curried Cabbage & Black-Eyed Pea Stew is entirely plant-based and vegan-friendly. It features nutritious ingredients like cabbage and black-eyed peas, making it a hearty option for anyone following a vegan diet.

If you don't have black-eyed peas, you can substitute them with other legumes such as chickpeas, kidney beans, or lentils. Just ensure that the cooking time is adjusted accordingly, as different legumes may require different cooking times.

Store any leftover Curried Cabbage & Black-Eyed Pea Stew in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; just make sure to let it cool completely before transferring it to a freezer-safe container.

This stew pairs wonderfully with a variety of side dishes. Consider serving it with a simple salad, steamed rice, or additional flatbread. You can also add a dollop of yogurt or a sprinkle of fresh herbs like cilantro for extra flavor.