Indian-Spiced Vegetables Over Basmati Rice

• 1 tablespoon safflower oil
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 2 large carrots, cut on the diagonal into 1/4-inch slices
• 3 cups shredded napa cabbage
• 1 1/2 cups cooked or canned chickpeas, rinsed and drained if canned
• 3/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup water
• 1 cup unsweetened coconut milk
• 4 to 5 cups hot cooked basmati rice

1. Heat the oil in a large skillet over medium heat.
2. Add the onion, garlic, and ginger and cook until the onion is soft and lightly browned, about 7 minutes.
3. Add the carrots, cabbage, chickpeas, cardamom, cinnamon, turmeric, salt, and cayenne.
4. Cover and cook for 5 minutes, or until the vegetables are softened.
5. Add the water and bring to a boil.
6. Reduce the heat, cover, and simmer for about 15 minutes, or until the vegetables are tender.
7. Stir in the coconut milk and heat through.
8. Taste and adjust the seasonings if necessary.
9. Serve over the hot cooked rice.

safflower oil, onion, garlic, fresh ginger, carrots, cabbage, chickpeas, ground cardamom, ground cinnamon, ground turmeric, salt, cayenne pepper, water, unsweetened coconut milk, basmati rice

Taken from www.cookstr.com/recipes/indian-spiced-vegetables-over-basmati-rice (may not work)