Curried Chickpeas, Cauliflower and Spinach

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Curried Chickpeas, Cauliflower and Spinach calories by ingredient
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Introduction

So good! So good!
Number of Servings: 10

Ingredients

    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

Directions

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.

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