Dinners/Coconut Curried Chickpeas, Cauliflower and Spinach
Serves: 6
Active Time: 30 minutes
Total Time: 30 minutes
From: http://www.vegetariantimes.com/recipe/coconut-curried-chickpeas-cauliflower-and-spinach/
Ingredients
½ cup chopped fresh cilantro
4 ½ cups stemmed, coarsely chopped spinach
3 cups cauliflower florets
1 ½ Tbs. olive oil
6 medium cloves garlic, thinly sliced
1 large onion, thinly sliced
2 tsp. salt
3 Tbs. Homemade Curry Powder or good-quality commercial brand
4 medium carrots, thinly sliced on diagonal
3 cups cut green cabbage (2-inch pieces)
2 Tbs. vegetable broth or water
4 cups cooked chickpeas or rinsed canned chickpeas
¾ cup coconut milk
Step 1
In wok, bring 2 1/2 quarts lightly salted water to a boil over high heat. Add cauliflower and cook 2 minutes. Drain and set aside.
Step 2
Set wok over medium-high heat and add 1 tablespoon oil. Add garlic, onion and 1 teaspoon salt and stir-fry 1 minute. Add curry powder and stir-fry 1 minute (curry will absorb most of oil). Add remaining 1/2 tablespoon oil, then carrots, cabbage and remaining 1 teaspoon salt and stir-fry 2 minutes.
Step 3
Gradually drizzle broth around outer perimeter of vegetables (not in the center.) Cover and cook 2 minutes. Stir in chickpeas and coconut milk and cook, uncovered, 2 1/2 minutes.
Step 4
Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute. Serve hot.
