Diets

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…

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.

Servings
6

Ingredients

  • 3 cups cauliflower florets
  • 1 1/2 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
  • 3/4 cup coconut milk
  • 4 1/2 cups stemmed, coarsely chopped spinach
  • 1/2 cup chopped fresh cilantro

Preparation

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.