Curried Chickpeas, Cauliflower And Spinach

Directions

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.