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.

Courses: Vegetarian
Serves: 6 people

Recipe Ingredients

3 cups	438g / 15oz	Cauliflower florets
1 1/2 tablespoons	22ml	Olive oil
6 tablespoons	90ml	Garlic cloves - thinly sliced (medium)
1 tablespoon	15ml	Onion - thinly sliced (large)
2 teaspoons	10ml	Salt
3 tablespoons	45ml	Good-quality curry powder
4 tablespoons	60ml	Carrots - thinly sliced (medium)
3 cups	438g / 15oz	Chopped (2" pieces) green cabbage
2 tablespoons	30ml	Vegetable broth or water
4 cups	948ml	Cooked chickpeas
		= (or rinsed and drained canned chickpeas)
3/4 cup	177ml	Coconut milk
4 1/2 cups	657g / 23oz	Coarsely-chopped stemmed spinach
1/2 cup	8g / 0.3oz	Chopped fresh cilantro

Recipe Instructions

In wok, bring 2 1/2 quarts lightly salted water to a boil over high heat. Add cauliflower and cook 2 minutes. Drain well.

In wok, heat 1 tablespoon oil over medium-high heat. Add garlic, onion and 1 teaspoon salt and stir-fry 1 minute. Add curry powder and stir-fry 1 minute. Add remaining 1/2 tablespoon oil, carrots, cabbage and remaining 1 teaspoon 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, 2 1/2 minutes.

Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute, and serve hot.

This recipe yields 6 servings.

Per Serving: 336 Cal; 14g Prot; 13g Total Fat (6 Sat. Fat); 46g Carb.; 0mg Chol; 857mg Sod.; 14g Fiber.

Source:
Vegetarian Times, April 2002

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