nutritional information

Per Serving:

  • Calories: 336
  • Protein: 14 g
  • Total Fat: 13 g
  • Saturated Fat: 6 g
  • Carbohydrates: 46 g
  • Sodium: 857 mg
  • Fiber: 14 g

Curried Chickpeas, Cauliflower and Spinach

Curried Chickpeas, Cauliflower and Spinach

6 servings

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.
  • 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
  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.
April 2002

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