Coconut Curried Chickpeas, Cauliflower, And Spinach Recipe

Name: Coconut Curried Chickpeas, Cauliflower, And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped fresh cilantro; 4 1/2 cups stemmed coarsely chopped spinach; 3 cups cauliflower florets; 1 1/2 tablespoons olive oil; 6 medium garlic cloves, thinly sliced; 1 large onion, thinly sliced; 2 teaspoons salt; 3 tablespoons curry powder (homemade or good-quality store-bought); 4 medium carrots, thinly sliced on diagonal; 3 cups cut green cabbage (2-inch pieces); 2 2 tablespoons chicken broth or 2 tablespoons water; 4 cups cooked chickpeas or 4 cups rinsed canned chick-peas; 3/4 cup coconut milk (it's worth using the fat-charged kind)

Servings: persons

1/2 cup chopped fresh cilantro
4 1/2 cups stemmed coarsely chopped spinach
3 cups cauliflower florets
1 1/2 tablespoons olive oil
6 medium garlic cloves, thinly sliced
1 large onion, thinly sliced
2 teaspoons salt
3 tablespoons curry powder (homemade or good-quality store-bought)
4 medium carrots, thinly sliced on diagonal
3 cups cut green cabbage (2-inch pieces)
2 2 tablespoons chicken broth or 2 tablespoons water
4 cups cooked chickpeas or 4 cups rinsed canned chick-peas
3/4 cup coconut milk (it's worth using the fat-charged kind)

1
Chop all ingredients that require chopping and set them aside (everything cooks pretty quickly). For easier assembly, put the garlic and onion in one bowl, the carrots and cabbage in another bowl, and the spinach and cilantro in another bowl.
2
In a wok, boil 2 1/2 quarts (10 cups) lightly salted water on high.
3
Add cauliflower and cook two minutes. Drain and set cauliflower aside.
4
Heat 1 Tbs oil in wok over medium-high heat. Add garlic, onion and 1 tsp salt. Stir-fry one minute.
5
Add curry powder and stir-fry one minute.
6
Add 1/2 Tbs oil. Add carrots, cabbage, and 1 tsp salt. Stir-fry two minutes.
7
Slowly drizzle broth around outer edge of vegetables, steering clear of the center. Cover and cook two minutes.
8
Stir in chickpeas and coconut milk and cook, uncovered, for two and a half minutes.
9
Add spinach, cauliflower, and cilantro. Cook, stirring, just until spinach begins to wilt (about one minute).
10
Remove from heat and serve.

770

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup chopped fresh cilantro, 4 1/2 cups stemmed coarsely chopped spinach, 3 cups cauliflower florets, 1 1/2 tablespoons olive oil, and more.

Yes, Coconut Curried Chickpeas, Cauliflower, And Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curried Chickpeas, Cauliflower, And Spinach

How did you like this recipe?

Frequently Asked Questions