Curried Chickpeas Cauliflower and Spinach

Description
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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

Directions
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.