CURRY- ROASTED CABBAGE WEDGES WITH TOMATOES AND CHICKPEAS

This recipe highlights the meaty nature of cabbage, turning cabbage wedges into a fine dinner entree. Curry seasoning tips this into the realm of Indian cooking. For a Mexican influence, use chili powder instead of curry and leave out the grated ginger, as well. This healthy dinner comes together in less than 30 minutes.

7 tablespoons vegetable oil, divided 3 teaspoons curry powder, divided

1 ½ teaspoons granulated sugar

1 teaspoon salt

¼ teaspoon pepper

1 ( 2- pound) head green cabbage

2 garlic cloves, minced

2 teaspoons grated fresh ginger

2 ( 15- ounce) cans chickpeas, undrained 10 ounces grape tomatoes, halved

¼ cup chopped fresh cilantro

Heat the oven to 500 degrees. Line a rimmed baking sheet with parchment paper.

In a small bowl, combine 4 tablespoons of oil, 2 teaspoons of curry powder, sugar, salt and pepper.

Cut the cabbage in half and then cut each half into quarters, leaving the core intact. Arrange the wedges on the prepared baking sheet and brush all over with the oil mixture. Cover the pan with foil and roast 10 minutes. Remove the foil and drizzle the wedges with 2 tablespoons of oil. Return the cabbage to the oven and roast, uncovered, until the cabbage is tender, and the parts touching the baking sheet have browned, 12 to 15 minutes.

While the cabbage is roasting, heat the remaining tablespoon of oil over mediumhigh heat in a large skillet, until shimmering.

Add garlic, ginger and the remaining teaspoon of curry powder. Cook 30 seconds, then add the chickpeas with their liquid and tomatoes. Bring the mixture to a simmer and then cook until the tomatoes begin to break down and the mixture has thickened slightly, 7 to 9 minutes.

When the cabbage is ready, arrange two wedges on each of four serving plates and spoon the chickpea mixture over the top. Garnish with cilantro.

Serves four.

Per serving: 588 calories ( percent of calories from fat, 44), 19 grams protein, 67 grams carbohydrates, 21 grams fiber, 30 grams total fat ( 4 grams saturated), no cholesterol, 949 milligrams sodium.

Adapted from “The Complete Plant Based Cookbook” by America’s Test Kitchen ( America’s Test Kitchen, $ 34.99).

COURTESY OF AMERICA’S TEST KITCHEN