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Coconut Curried Chickpeas

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Description Edit

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Ingredients Edit

Directions Edit

1. In wok, bring 2 1/2 quarts lightly salted water to a boil over high heat. Add Cauliflower and cook 2 minutes. Drain and set aside.


2. Set wok over medium-high heat and add 1 tablespoon oil. Add garlic, Onion and 1 teaspoon salt and stir-fry 1 minute. Add curry powder and stir-fry 1 minute (curry will absorb most of oil). Add remaining 1/2 tablespoon oil, then carrots, cabbage and remaining 1 teaspoon salt and stir-fry 2 minutes.


3. Gradually drizzle broth around outer perimeter of vegetables (not in the center.) Cover and cook 2 minutes. Stir in Chickpeas and coconut milk and cook, uncovered, 2 1/2 minutes.


4. Add spinach, reserved Cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute. Serve hot.

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