Curried Chickpeas, Cauliflower and Spinach

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* Exported from MasterCook *

 

Curried Chickpeas, Cauliflower and Spinach

 

Serving Size : 6 Preparation Time :0:00

 

Amount Measure Ingredient -- Preparation Method

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3 cups cauliflower florets

1 1/2 tablespoons olive oil

6 medium cloves garlic -- thinly sliced

1 large onion -- thinly sliced

2 teaspoons salt

3 tablespoons good-quality curry powder

4 medium carrots -- thinly sliced

3 cups chopped (2-inch pieces) green cabbage

2 tablespoons 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

 

In wok, bring 2½ quarts lightly salted water to a boil over high

heat. Add cauliflower and cook 2 minutes. Drain well.

 

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 ½ tablespoon oil, carrots,

cabbage and remaining 1 teaspoon salt and stir-fry 2 minutes.

 

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, 2½ minutes.

 

Add spinach, reserved cauliflower and cilantro and cook, stirring,

just until spinach begins to wilt, about 1 minute, and serve hot.

 

Source:

" Vegetarian Times "

Copyright:

" April, 2002 "

 

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Per Serving (excluding unknown items): 355 Calories; 14g Fat (34.1%

calories from fat); 14g Protein; 48g Carbohydrate; 10g Dietary Fiber;

trace Cholesterol; 818mg Sodium. Exchanges: 2 Grain(Starch); 1/2

Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

 

Serving Ideas : Serve this curry with steamed basmati rice or toasted

chapati or pita bread to catch all the savory sauce.

 

NOTES : For this recipe, treat yourself to the regular coconut 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.

 

Nutr. Assoc. : 902512 0 0 0 0 492 0 2415 0 0 0 2687 0