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Curried Chickpeas, Cauliflower And Spinach

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsNatrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups 438g / 15oz Cauliflower florets

  2. 1 1/2 tablespoons 22ml Olive oil

  3. 6 tablespoons 90ml Garlic cloves - thinly sliced (medium)

  4. 1 tablespoon 15ml Onion - thinly sliced (large)

  5. 2 teaspoons 10ml Salt

  6. 3 tablespoons 45ml Good-quality curry powder

  7. 4 tablespoons 60ml Carrots - thinly sliced (medium)

  8. 3 cups 438g / 15oz Chopped (2" pieces) green cabbage

  9. 2 tablespoons 30ml Vegetable broth or water

  10. 4 cups 948ml Cooked chickpeas

  11. (or rinsed and drained canned chickpeas)

  12. 3/4 cup 177ml Coconut milk

  13. 4 1/2 cups 657g / 23oz Coarsely-chopped stemmed spinach

  14. 1/2 cup 8g / 1/3oz Chopped fresh cilantro

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

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

  5. This recipe yields 6 servings.

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

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