Curried Chickpeas, Cauliflower and Spinach

3 cup cauliflower florets
2 T olive oil
6 garlic cloves, thinly sliced
large onion, thinly sliced
2 tsp salt
6 T curry powder
4 med carrots, thinly sliced
3 cup green cabbage, cut into 2 inch pieces
2 T vegetable broth or water
4 cup chickpeas, cooked (or canned, rinsed and drained)
3/4 cup coconut milk
2 cup spinach, coarsely chopped
1/2 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.