Curried Chickpeas, Cauliflower and Spinach

• 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

1. In wok, bring 21/2 quarts lightly salted water to a boil over high heat.
2. Add cauliflower and cook 2 minutes.
3. Drain well.
4. In wok, heat 1 Tbs.
5. oil over medium-high heat.
6. Add garlic, onion and 1 tsp.
7. salt and stir-fry 1 minute.
8. Add curry powder and stir-fry 1 minute.
9. Add remaining 1/2 Tbs.
10. oil, carrots, cabbage and remaining 1 tsp.
11. salt and stir-fry 2 minutes.
12. Gradually drizzle broth around outer perimeter of vegetables (not in center).
13. Cover and cook 2 minutes.
14. Stir in chickpeas and coconut milk, and cook, uncovered, 21/2 minutes.
15. Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute, and serve hot.

cauliflower florets, olive oil, garlic, onion, salt, curry powder, carrots, green cabbage, vegetable broth, chickpeas, coconut milk, spinach, fresh cilantro

Taken from www.vegetariantimes.com/recipe/curried-chickpeas-cauliflower-and-spinach/ (may not work)