Coconut Curried Chickpeas, Cauliflower and Spinach Recipe | Vegetarian Times Skip to main content

Coconut Curried Chickpeas, Cauliflower and Spinach

Coconut milk is great for those who don't eat dairyits mouth-feel is surprisingly close to cream. For this recipe, forget the reduced-fat version and treat yourself to the real thingit's luscious and flavorful! Serve this curry with toasted pita or chapati bread to mop up the savory sauce. For an even heartier meal, sprinkle each serving with cashews.



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½ cup chopped fresh cilantro
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4 ½ cups stemmed, coarsely chopped spinach
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3 cups cauliflower florets
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1 ½ Tbs. olive oil
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6 medium cloves garlic, thinly sliced
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1 large onion, thinly sliced
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2 tsp. salt
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3 Tbs. Homemade Curry Powder or good-quality commercial brand
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4 medium carrots, thinly sliced on diagonal
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3 cups cut green cabbage (2-inch pieces)
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2 Tbs. vegetable broth or water
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4 cups cooked chickpeas or rinsed canned chickpeas
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¾ cup coconut milk


  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.
  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.
  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.
  4. Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute. Serve hot.

Nutrition Information: 

14 g
Total Fat: 
13 g
Saturated Fat: 
6 g
46 g
796 mg
11 g
6 servings

Comments on this Recipe

Although all the prep took a bit of time, it was well worth it. Both hubby and i loved this, and it was so chock full of goodness. The coconut milk and curry married nicely for a wonderfully flavored veggie stew. I served it over quinoa, and it was perfect! I will be making it again, and soon.

My husband's favorite. It was delicious even though I replaced broccoli for the cauliflower and forgot the spinach and coconut milk. I guess I made something totally different but it was based on this recipe. :-)