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

Curried Chickpeas, Cauliflower and Spinach

For this recipe, treat yourself to the regular coconut milk rather than the reduced-fat version—it’s luscious and flavorful. Cauliflower is too dense and thick a vegetable to cook properly in a wok from raw, so it’s precooked first. Serve this curry with steamed basmati rice or toasted chapati or pita bread to catch all the savory sauce.



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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. good-quality curry powder
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4 medium carrots, thinly sliced
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3 cups chopped (2-inch pieces) green cabbage
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2 Tbs. vegetable broth or water
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4 cups cooked chickpeas, or rinsed and drained canned chickpeas
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¾ cup coconut milk
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4 ½ cups stemmed, coarsely chopped spinach
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½ cup chopped fresh cilantro


  1. In wok, bring 21/2 quarts lightly salted water to a boil over high heat. Add cauliflower and cook 2 minutes. Drain well.
  2. In wok, heat 1 Tbs. oil over medium-high heat. Add garlic, onion and 1 tsp. salt and stir-fry 1 minute. Add curry powder and stir-fry 1 minute. Add remaining 1/2 Tbs. oil, carrots, cabbage and remaining 1 tsp. salt and stir-fry 2 minutes.
  3. Gradually drizzle broth around outer perimeter of vegetables (not in center). Cover and cook 2 minutes. Stir in chickpeas and coconut milk, and cook, uncovered, 21/2 minutes.
  4. Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute, and serve hot.

Nutrition Information: 

14 g
Total Fat: 
13 g
Saturated Fat: 
6 g
46 g
857 mg
14 g
6 servings