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.
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.