Red cabbage chickpea curry

Red cabbage chickpea curry. If you bored of regular chhole masala or chickpea curry try this delectable chickpea curry with red cabbage or purple cabbage and raw turmeric. Taste and flavour is completely different from our regular chhole. This spicy tasty curry can be served with any bread or rice dishes. You can make this curry dry or with gravy both. Choice is your.

I have used red cabbage in this curry. Red cabbage also called purple cabbage because of it’s dark purple colour.

Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Healthline

Earlier shared two more red cabbage recipes here. Red cabbage and spinach salad with peanut butter and pumpkin seeds and Noodles with red cabbage.

I have also use pumpkin seeds with almond in this curry to make the curry creamy and tasty.

Pumpkin seeds may be small, but they’re packed full of valuable nutrients.Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc.Because of this, pumpkin seeds have been associated with several health benefits.These include improved heart health, prostate health and protection against certain cancers. To read more about health benefits of Pumpkin seeds click here.

You can also make this chickpea curry without red or purple cabbage. Taste and flavour will be great but taste and colour will be differ from with red cabbage. I also sometimes make it without red cabbage with same recipe. Here is a picture for you. You can see the difference in colour.

Red or purple cabbage gives a beautiful colour to the curry. Here are some different types of chickpea recipes from this blog.

1. Chickpea chaat with raw mango

2. Green chickpea curry

3. Black chickpea curry

4. Tomato coconut chickpea curry

5. Chickpea potato dry curry

6. Pea chickpea low calorie salad

7. Oats black chickpea Kabab

This curry is rich creamy flavorful and delicious. You have to grind two different types of spices for this curry. First almond, pumpkin seeds, fresh grated coconut, mint leaves and peeled and chopped raw mango with 1/4 cup water. Paste should be smooth. And second make a paste of ginger, garlic, tomato, chopped raw turmeric and soaked dry red chilli with it’s water. Make a smooth paste. Ground nuts, seeds, coconut and spices will make your curry rich creamy and delicious. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.

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Recipe video of this red cabbage chickpea curry


Chickpea- 1/2 cup

Red cabbage – 2 cup, shredded

Raw turmeric – 1/2 inch piece, peeled and chopped

Onion- 1, finely chopped

Garlic- 3-4 cloves

Ginger- 1 inch piece, peeled and chopped

Tomato – 1, chopped

Dry red chilli- 2

Cumin powder- 1 teaspoon

Coriander powder- 1 teaspoon

Fennel seeds or sounf powder- 1 teaspoon

Garam masala powder- 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon

Mint leaves- 2 tablespoon

Raw mango – 1/4 cup, peeled and chopped into small pieces

Pumpkin seeds- 2 tablespoon

Almond – 2 tablespoon

Grated fresh coconut- 1/4 cup

Bay leaf- 1

Cumin seeds- 1/2 teaspoon

Fenugreek seeds or methi- 1/8 teaspoon

Mustard seeds- 1/4 teaspoon

Oil- 2-3 tablespoon

Salt to taste

Sugar- 1/2 teaspoon, optional

Water – 1&1/2 cup


1. Rinse and soak the chickpea overnight. Next day drain the water and wash again. Pressure cook with sufficient water till chickpea becomes soft. After one whistle pressure cook on simmer for 40-50 minutes. Let it cool down. Chop the red cabbage into this slices.

2. Soak the dry red chilli in 1/8 cup water.

3. Grind pumpkin seeds and almond into a fine powder. Add grated fresh coconut, chopped raw mango, mint leaves and 1/4 cup water. Grind into a smooth paste.

4. Separately grind ginger, garlic, raw turmeric, chopped tomato and soaked dry red chilli with its water. Grind into a smooth paste.

5. Heat oil in a pan. Add bay leaf,mustard seeds, fenugreek seeds and cumin seeds. When seeds starts to splutter add finely chopped onion and fry till onion starts to change it’s colour.

6. Now add ginger, garlic, tomato, turmeric and dry red chilli paste. Fry till raw smell of garlic and turmeric goes away and oil leaves the sides. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.

7. Add shredded red cabbage and saute for 2 minutes. Add chopped cilantro or coriander. Saute again for a minute. Now add salt and all the spices.

8. Saute till everything dried up. Add boiled chickpea and saute till all the water evaporate.

9. Add pumpkin seeds, almond, raw mango, coconut and mint leaves paste. Saute till everything dried up. Now add water and sugar. Cook till you get your desired consistency. You can make this with gravy or dry curry both. Gravy also taste great. But today I made it dry. So when it about to dried up remove from heat. Taste and adjust salt if required.

10. Your rich creamy aromatic and lipsmackingly delicious curry is ready to serve. Garnish with cilantro and mint leaves. Serve with any bread or rice dishes.


1. If you want you can also make this curry with only chickpea. Skip red cabbage and enjoy rich creamy spicy scrumptious chickpea curry.

2. This curry can be made dry and with gravy both. Try both ways or make according to your choice.

Blogger group

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. This month Mango Mania theme suggested by Mayuri Patel. I recently bookmarked her Curried chickpea stuffed sweet potato to try. This month my partner is Renu Agrawal Dongre. Renu has a wonderful blog. I have to try her No churn coffee almond icecream. Sounds interesting isn’t it?

Renu gave me turmeric and mint and I made this red cabbage chickpea curry with a different taste and flavour. I gave her oil and milk as secret ingredient. Renu shared delicious mango cake with these ingredients.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Tomato Coconut Chickpea Curry 

Tomato coconut chickpea curry.

A delicious dry curry without onion. Fresh coconut, tomato, garlic and some spices makes the curry flavourful and lip-smacking.

My mom used to make this curry with only tomato and garlic. She rarely used onions and the taste was awesome. Today I have followed her recipe but added fresh coconut too.

If you don’t have coconut you can omit it. Sometimes I also make it without coconut. With or without both are delicious. Or you can make it without garlic too. Use only tomato, ginger, coconut, green chilli and spices. You can use lemon juice instead of dry mango powder or use both if you like tangy curry.



Chickpea – 1 cup

Green cardamom – 3

Clove – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Salt to taste

Turmeric – 1/2 teaspoon

Ginger – 1 inch piece

Garlic – 4-5

Green chilli – 2 – 3

Tomato – 4 medium, chopped

Grated fresh coconut – 2 tablespoon +1 tablespoon, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Cumin seeds – 1/2 teaspoon

Oil – 2 tablespoon

Amchur or dry mango powder – 2 teaspoon

Cilantro or coriander leaves 2 tablespoon + to garnish


Soak the chickpea overnight.

Crush the cardamom, cinnamon and cloves in a mortal pastel.

Boil the overnight soaked chickpeas with green cardamom, cloves, cinnamon, bay leaf, salt and water.

Discard bay leaf and keep aside.

Grind tomatoes, green chilli, garlic, ginger and 2 tablespoon grated fresh coconut. Make a smooth paste.

Heat oil in a pan. Add cumin seeds and let them splutter.

Now add the ground mixture, turmeric powder, cumin powder, coriander powder and kashmiri red chilli powder.

Saute till oil leaves the side.

Add boiled chickpeas, 2 tablespoon cilantro or coriander leaves and salt. Add salt carefully. We have added salt while boiling the chickpeas. Mix well.

Add remaining water of boiled chickpeas.

Stir and cook on low flame for 10 minutes or until the water absorbed.

If you want thick gravy add little more water. I have made dry curry.
Add dry mango powder and mix well. If you don’t have dry mango powder you can use lemon juice. Or use both if you like tangy taste.

Taste and adjust salt. If you like you can add little more dry mango powder or lemon juice.

Garnish with chopped cilantro or coriander leaves and grated coconut.

Serve with paratha, puri, naan, roti or Indian flat bread or any bread.


1. Add chilli according to your taste. If you  like hot add more chilli.
2. You can add 1-2 tablespoon lemon juice if you like your curry tangy.
3. If you don’t like garlic you can omit it.

4. If you like the taste of coconut and want to make it without garlic, you can add 1/4 to 1/2 cup fresh grated coconut.


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