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 Tbs. olive oil; 6 medium cloves garlic, thinly sliced; 1 large onion, thinly sliced; 2 tsp. salt; 3 Tbs. Homemade Curry Powder or good-quality commercial brand; 4 medium carrots, thinly sliced on diagonal; 3 cups cut green cabbage (2-inch pieces); 2 Tbs. vegetable broth or water; 4 cups cooked chickpeas or rinsed canned chickpeas; 3/4 cup coconut milk

Servings: persons

1/2 cup chopped fresh cilantro
4 1/2 cups stemmed, coarsely chopped spinach
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. Homemade Curry Powder or good-quality commercial brand
4 medium carrots, thinly sliced on diagonal
3 cups cut green cabbage (2-inch pieces)
2 Tbs. vegetable broth or water
4 cups cooked chickpeas or rinsed canned chickpeas
3/4 cup coconut milk

1
In wok, bring 2 1/2 quarts lightly salted water to a boil over high heat.
2
Add cauliflower and cook 2 minutes.
3
Drain and set aside.
4
Set wok over medium-high heat and add 1 tablespoon oil.
5
Add garlic, onion and 1 teaspoon salt and stir-fry 1 minute.
6
Add curry powder and stir-fry 1 minute (curry will absorb most of oil).
7
Add remaining 1/2 tablespoon oil, then carrots, cabbage and remaining 1 teaspoon salt and stir-fry 2 minutes.
8
Gradually drizzle broth around outer perimeter of vegetables (not in the center.)
9
Cover and cook 2 minutes.
10
Stir in chickpeas and coconut milk and cook, uncovered, 2 1/2 minutes.
11
Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute.
12
Serve hot.

972

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.

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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 Tbs. 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

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