Diwali Dinner: Indian Lasagna (No Added Fat)

I made an Indian lasagna for Diwali by cooking most of half of head of cabbage, cut into thin strips, in a large saute pan with no oil or water, along with onion and, near the end, 1/4 t each of turmeric and mustard seeds. I also took chickpeas that I had prepared in my Instant Pot pressure cooker and blended them with a bit of cumin, salt, and a touch of lime juice. The cabbage was the bottom layer and the chickpeas the top. I used a combination of marinara sauce and fire-roasted diced tomatoes.

The combination worked well and we all loved it! The trick was to go light on the Indian spices for otherwise they might conflict in taste with the tomato and Italian basis. I also later quickly and roughly chopped in my blender cranberries and made a compote by cooking them on low, covered, with RazzMaTazz grapes from local Union Grove Farm (I froze some that they kindly gave me some weeks back), raisins, and a chopped navel orange. I mixed a little cinnamon in at the end and sprinkled a few small chocolate chips on top.