Curried Chickpeas, Cauliflower and Spinach Recipe

Curried Chickpeas, Cauliflower and Spinach

6 servings

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

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

In wok, bring 21/2 quarts lightly salted water to a boil over high heat. Add cauliflower and cook 2 minutes. Drain well.
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.
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.
Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute, and serve hot.