Curried Chickpeas, Cauliflower and Spinach Recipe

Name: Curried Chickpeas, Cauliflower and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In wok, bring 21/2 quarts lightly salted water to a boil over high heat.
2
Add cauliflower and cook 2 minutes.
3
Drain well.
4
In wok, heat 1 Tbs.
5
oil over medium-high heat.
6
Add garlic, onion and 1 tsp.
7
salt and stir-fry 1 minute.
8
Add curry powder and stir-fry 1 minute.
9
Add remaining 1/2 Tbs.
10
oil, carrots, cabbage and remaining 1 tsp.
11
salt and stir-fry 2 minutes.
12
Gradually drizzle broth around outer perimeter of vegetables (not in center).
13
Cover and cook 2 minutes.
14
Stir in chickpeas and coconut milk, and cook, uncovered, 21/2 minutes.
15
Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute, and 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: 3 cups cauliflower florets, 1 1/2 Tbs. olive oil, 6 medium cloves garlic, thinly sliced, 1 large onion, thinly sliced, and more.

Yes, 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.

Curried Chickpeas, Cauliflower and Spinach

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