COCONUT CURRIED CHICKPEAS, CAULIFLOWER, AND SPINACH
This is my FAVORITE recipe!!!! It's healthy, ridiculously tasty, and takes less than 15 minutes to cook. It has the added bonus of being vegetarian, but it's just so good that I'll feed it to anyone and everyone! I got the recipe from Vegetarian Times, the original may be found at http://www.vegetariantimes.com/recipes/7747. We've eaten this with rice, wheat tortillas, or by itself. Basically we just can't stop eating it! Just a warning to all those gringos out there, it's a little bit spicy. ;) In case zaar can't find all the ingredients, the basic nutritional info per serving is: 34 cal/14g protein/13g total fat/11g fiber/46g carbs
Provided by EmJoMay
Categories Curries
Time 28m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Chop all ingredients that require chopping and set them aside (everything cooks pretty quickly). For easier assembly, put the garlic and onion in one bowl, the carrots and cabbage in another bowl, and the spinach and cilantro in another bowl.
- In a wok, boil 2 1/2 quarts (10 cups) lightly salted water on high.
- Add cauliflower and cook two minutes. Drain and set cauliflower aside.
- Heat 1 Tbs oil in wok over medium-high heat. Add garlic, onion and 1 tsp salt. Stir-fry one minute.
- Add curry powder and stir-fry one minute.
- Add 1/2 Tbs oil. Add carrots, cabbage, and 1 tsp salt. Stir-fry two minutes.
- Slowly drizzle broth around outer edge of vegetables, steering clear of the center. Cover and cook two minutes.
- Stir in chickpeas and coconut milk and cook, uncovered, for two and a half minutes.
- Add spinach, cauliflower, and cilantro. Cook, stirring, just until spinach begins to wilt (about one minute).
- Remove from heat and serve.
CURRIED CAULIFLOWER AND SPINACH
This is good and very pretty. The cauliflower turns a lovely yellow color. Be generous with the spices and use lots of garlic! Don't use frozen spinach for this one. This recipe is meant to be served as a side dish or as one of many dishes in the typical Indian style.
Provided by dicentra
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. Add the mustard seeds and cook until the begin to pop.
- Stir in the remaining spices, garlic, onion and chili and cook for 2-3 minutes, stirring.
- Add the cauliflower, spinach, vegetable stock, cilantro and cook over gentle heat for 15 minutes or until the cauliflower is tender. Serve at once.
Nutrition Facts : Calories 266.6, Fat 21.4, SaturatedFat 2.8, Sodium 135.8, Carbohydrate 16.6, Fiber 6.9, Sugar 5.8, Protein 7
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