from Vegetarian Times
Curried Chickpeas, Cauliflower and Spinach
3 cups cauliflower florets (about ½ a crown)
1 ½ Tbs olive oil
6 medium garlic cloves, thinly sliced
1 large onion, thinly sliced
1 ½ tsp salt
3 Tbs curry powder
4 medium carrots, thinly sliced
3 cups green cabbage, chopped into 2-inch pieces (about ¼ head)
2 Tbs vegetable broth or water
4 cups cooked chickpeas or rinsed and drained canned chickpeas
¾ cup coconut milk
4 ½ cups spinach, stemmed and coarsely chopped
½ cup fresh cilantro, chopped
In wok, bring 2 ½ quarts lightly salted water to a boil over high heat. Add cauliflower and cook 2 minutes. Drain well and set aside.
In wok, heat 1 Tbs oil over medium-high heat. Add garlic, onions, 1 tsp salt and stir-fry 1 minute. Add curry powder and stir-fry 1 minute. Add remaining ½ Tbs oil, carrots, cabbage, and remaining ½ tsp salt and stir-fry 2 minutes.
Gradually drizzle broth/water around outer perimeter of vegetables (not in center). Cover and cook 2 minutes. Stir in chickpeas and coconut milk; cook, uncovered, 2 ½ minutes.
Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute. Serve hot.