Curried Chickpeas, Cauliflower and Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 cup cauliflower florets2 T olive oil6 garlic cloves, thinly slicedlarge onion, thinly sliced2 tsp salt6 T curry powder4 med carrots, thinly sliced3 cup green cabbage, cut into 2 inch pieces2 T vegetable broth or water4 cup chickpeas, cooked (or canned, rinsed and drained)3/4 cup coconut milk2 cup spinach, coarsely chopped1/2 cup fresh cilantro, chopped
Bring 2 cups water to boil, add cauliflower and cook 2 minutes. Drain well. In wok or large skillet, heat 1 T oil over medium high heat. Add garlic, onion and 1 tsp salt. Saute 1 minute. Add curry powder and cook 1 more minute.
Add remaining oil, carrots, cabbage, and remaining tsp salt. Saute 2 minutes. Drizzle broth/water around edge of pan. Cover and cook 2 minutes. Add chickpeas and coconut milk. Cook uncovered 3 minutes.
Add spinach, cauliflower and cilantro. Cook, stirring until spinach beings to wilt.
Serving Size: Makes 10 - 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ALLISWELL4.
Add remaining oil, carrots, cabbage, and remaining tsp salt. Saute 2 minutes. Drizzle broth/water around edge of pan. Cover and cook 2 minutes. Add chickpeas and coconut milk. Cook uncovered 3 minutes.
Add spinach, cauliflower and cilantro. Cook, stirring until spinach beings to wilt.
Serving Size: Makes 10 - 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ALLISWELL4.
Nutritional Info Amount Per Serving
- Calories: 161.8
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 255.6 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 6.9 g
- Protein: 6.1 g
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