Creamy Cabbage Curry

Bahan-bahan (4 porsi)

• 2 tablespoons (28g) neutral oil of choice ((such as avocado oil))
• 4 fat garlic cloves (21g), (chopped)
• 1 to 3 serrano peppers, (finely chopped (3 for spicy!))
• 8 cups (400 to 480g) green cabbage, (shredded or thinly sliced (see Note 1))
• Diamond Crystal kosher salt and freshly cracked black pepper ((see Note 2))
• 2 tablespoons (30g) tomato paste
• 2 teaspoons Kashmiri chili powder ((see Note 3))
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons ground cumin
• ½ teaspoon ground turmeric
• 8 ounces (227g) ripe tomatoes, (finely chopped (see Note 4))
• 1 (13.5 oz / 400 mL) can full-fat coconut milk
• 1 (15 oz / 425g) can chickpeas, (drained and rinsed)
• 2 tablespoons (32g) almond butter or cashew butter ((unsweetened, see Note 5))
• 1 teaspoon garam masala
• 1 lime, (juiced)
• 1 cup (16g) fresh cilantro (leaves and tender stems, chopped)