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Heat the oil in a 12-inch sauté pan over medium-high for a few minutes, or until shimmering.
Add the garlic and serrano pepper and stir very frequently for 30 to 60 seconds until fragrant (don't let the garlic brown).
Add the cabbage and use tongs to coat it into the oil and aromatics, tossing well so the garlic and serrano pepper aren't stuck to the bottom of the pan.
Season with ½ teaspoon kosher salt. Cook for 10 minutes, stirring occasionally, or until tender, silky, and browned in spots.
To the cabbage, add the tomato paste-spice mixture. Stir very frequently for 2 minutes, coating the tomato paste into the cabbage.
Add the tomatoes and cook for 4 to 5 minutes, or until softened and almost melting into the cabbage.
Pour in the coconut milk, chickpeas, almond butter, and ½ teaspoon kosher salt.
Simmer uncovered for 15 to 20 minutes, stirring every few minutes to prevent sticking.
Remove from the heat. Stir in the garam masala, several squeezes of lime juice, and the chopped cilantro.
Serve with cooked rice or flatbread.