Difference between revisions of "Curried Chickpeas Cauliflower and Spinach"
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* 4 1/2 cups stemmed, coarsely chopped [[spinach]] | * 4 1/2 cups stemmed, coarsely chopped [[spinach]] | ||
* 1/2 cup chopped fresh [[cilantro]] | * 1/2 cup chopped fresh [[cilantro]] | ||
| − | == | + | == Procedures == |
1. In wok, bring 21/2 quarts lightly salted [[water]] to a boil over high heat. Add [[Cauliflower]] and cook 2 minutes. Drain well. | 1. In wok, bring 21/2 quarts lightly salted [[water]] to a boil over high heat. Add [[Cauliflower]] and cook 2 minutes. Drain well. | ||
| Line 28: | Line 28: | ||
== See also == | == See also == | ||
| − | [[Category:Cabbage Recipes]] | + | ==References== |
| − | [[Category:Cauliflower Recipes]] | + | <references/> |
| − | [[Category:Chickpea Recipes]] | + | [[Category:Cabbage Recipes]] |
| − | [[Category:Coconut milk Recipes]] | + | [[Category:Cauliflower Recipes]] |
| − | [[Category:Curry Recipes]] | + | [[Category:Chickpea Recipes]] |
| − | [[Category:Green cabbage Recipes]] | + | [[Category:Coconut milk Recipes]] |
| − | [[Category:Green cabbage | + | [[Category:Curry Recipes]] |
| + | [[Category:Green cabbage Recipes]] | ||
| + | [[Category:Green cabbage Recipes]] | ||
[[Category:Spinach Recipes]] | [[Category:Spinach Recipes]] | ||
Latest revision as of 11:25, 15 July 2012
Description
.
Ingredients
- 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
Procedures
1. In wok, bring 21/2 quarts lightly salted water to a boil over high heat. Add Cauliflower and cook 2 minutes. Drain well.
2. 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.
3. 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.
3. Add spinach, reserved Cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute, and serve hot.
