Curried Cabbage & Black-Eyed Pea Stew with Flatbread
This hearty stew combines affordable cabbage and black-eyed peas with a fragrant curry spice mix, served with simple homemade flatbread. It’s a cozy, flavorful meal that’s easy on the wallet and big on taste—perfect for a nourishing, plant-based dinner.
Ingredients
For the Stew
- 1/2head green cabbage, chopped
- 1canblack-eyed peas, drained and rinsed
- 1small onion, diced
- 2clovegarlic, minced
- 1tbsptomato paste
- 1tspcurry powder
- 1/2tspturmeric
- 1/2tspcumin
- 1/4tspcayenne pepper (optional, for heat)
- 2cupsvegetable broth
- 1tbspwater or oil (optional, for cooking)
- Salt & pepper to taste
For the Flatbread
- 1cupall-purpose flour
- 1/2cupwater
- 1/2tspsalt
- 1/2tspbaking powder (optional, for fluffier bread)
How to make Curried Cabbage & Black-Eyed Pea Stew with Flatbread
Cook the Stew
In a large pot, heat water or oil over medium heat. Add diced onion and sauté for 3-4 minutes until soft.
Stir in garlic, curry powder, turmeric, cumin, and cayenne (if using) for 30 seconds until fragrant.
Add tomato paste, chopped cabbage, black-eyed peas, and vegetable broth. Stir well, bring to a simmer, and cover. Cook for 20-25 minutes until cabbage is tender. Season with salt and pepper.
Make the Flatbread Dough
In a bowl, mix flour, salt, and baking powder (if using). Slowly add water, stirring until a soft dough forms. Knead for 1-2 minutes until smooth.
Divide into 4 balls, cover, and let rest for 10 minutes while the stew cooks.
Cook the Flatbread
Roll each dough ball into a thin circle (about 6 inches wide) on a lightly floured surface.
Heat a dry skillet over medium-high heat. Cook each flatbread for 1-2 minutes per side until lightly browned and puffed. Stack and cover with a towel to keep warm.
Serve
Ladle stew into bowls and serve with a warm flatbread on the side for dipping or scooping. Enjoy hot!
Tips & Tricks
For a spicier stew, increase the amount of cayenne pepper.
Use a bottle if you don't have a rolling pin to roll out the flatbread.
FAQS
How do I make Curried Cabbage & Black-Eyed Pea Stew from scratch?
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.
Is this Curried Cabbage & Black-Eyed Pea Stew suitable for a vegan diet?
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.
What can I substitute for black-eyed peas in this stew recipe?
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.
How should I store leftover Curried Cabbage & Black-Eyed Pea Stew?
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.
What are some good side dishes to serve with Curried Cabbage & Black-Eyed Pea Stew?
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.
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