• Curried Chickpeas, Cauliflower And Spinach

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    • 3 c. cauliflower florets
    • 1 1/2 Tbsp. extra virgin olive oil
    • 6 med garlic cloves thinly sliced
    • 1 lrg onion thinly sliced
    • 2 tsp salt
    • 3 Tbsp. good-quality curry pwdr
    • 4 med carrots thinly sliced
    • 3 c. minced (2" pcs) green cabbage
    • 2 Tbsp. vegetable broth or possibly water
    • 4 c. cooked chickpeas (or possibly rinsed and liquid removed canned chickpeas)
    • 3/4 c. coconut lowfat milk
    • 4 1/2 c. coarsely-minced stemmed spinach
    • 1/2 c. minced fresh cilantro


    1. In wok, bring 2 1/2 qts lightly salted water to a boil over high heat. Add in cauliflower and cook 2 min. Drain well.
    2. In wok, heat 1 Tbsp. oil over medium-high heat. Add in garlic, onion and 1 tsp. salt and stir-fry 1 minute. Add in curry pwdr and stir-fry 1 minute. Add in remaining 1/2 Tbsp. oil, carrots, cabbage and remaining 1 tsp. salt and stir-fry 2 min.
    3. Gradually drizzle broth around outer perimeter of vegetables (not in center). Cover and cook 2 min. Stir in chickpeas and coconut lowfat milk, and cook, uncovered, 2 1/2 min.
    4. Add in spinach, reserved cauliflower and cilantro and cook, stirring, just till spinach begins to wilt, about 1 minute, and serve warm.
    5. This recipe yields 6 servings.
    6. Comments: For this recipe, treat yourself to the regular coconut lowfat 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 possibly toasted chapati or possibly pita bread to catch all the savory sauce.

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