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.