Indian Chickpea Curry

• 1 onion, sliced
• 2 tablespoons Indian style curry paste
• 1/4 cup KRAFT* Light Crunchy Peanut Spread
• 3/4 cup vegetable stock
• 1 medium sized cauliflower, cut into florets Safeway 1 lb For $1.99 thru 02/09
• 425g can chickpeas (garbanzo beans), drained
• 2 cup baby spinach leaves, washed
• 200ml can Lite coconut cream*
• 4 cups cooked rice
• coriander or parsley to garnish

1. Heat a non stick wok over high heat.
2. Saute onion and curry paste for 3 minutes or until onions are translucent.
3. Add peanut spread and vegetable stock, stir until combined.
4. Add cauliflower, cover and cook for 5 minutes until cauliflower is just tender.
5. Stir in the chickpeas and spinach leaves, cook until spinach has wilted and chickpeas are heated through.
6. Finish by swirling in the coconut cream.
7. Serve over rice in bowls.
8. Garnish with coriander or parsley.

onion, indian style curry paste, vegetable stock, cauliflower, chickpeas, baby spinach leaves, coconut cream, rice, coriander

Taken from www.kraftrecipes.com/recipes/indian-chickpea-curry-103281.aspx (may not work)