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. Serve this curry with steamed basmati rice or toasted chapati or pita bread to catch all the savory sauce.
- 3 cups cauliflower florets
- 1 1/2 Tbs. olive oil
- 6 medium cloves garlic, thinly sliced
- 1 large onion, thinly sliced
- 2 tsp. salt
- 3 Tbs. good-quality curry powder
- 4 medium carrots, thinly sliced
- 3 cups chopped (2-inch pieces) green cabbage
- 2 Tbs. 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 21/2 quarts lightly salted water to a boil over high heat. Add cauliflower and cook 2 minutes. Drain well.
- In wok, heat 1 Tbs. oil over medium-high heat. Add garlic, onion and 1 tsp. salt and stir-fry 1 minute. Add curry powder and stir-fry 1 minute. Add remaining 1/2 Tbs. oil, carrots, cabbage and remaining 1 tsp. 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, 21/2 minutes.
- Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute, and serve hot.
- Serving Size: 6 servings
- Calories: 336
- Carbohydrate Content: 46 g
- Fat Content: 13 g
- Fiber Content: 14 g
- Protein Content: 14 g
- Saturated Fat Content: 6 g
- Sodium Content: 857 mg