Veggie Coconut Curry

Ingredients:
• 1/2 cup chopped fresh cilantro
• 4 1/2 cups stemmed, coarsely chopped 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. curry Powder
• 4 medium carrots, thinly sliced on diagonal
• 3 cups cut green cabbage (2-inch pieces)
• 2 Tbs. organic vegetable broth or water
• 4 cups cooked chickpeas or rinsed canned chickpeas
• 3/4 cup coconut milk

Directions:
1. In wok, bring 2 1/2 quarts lightly salted water to a boil over high heat. Add cauliflower and cook 2 minutes. Drain and set aside.

2. Set wok over medium-high heat and add 1 tablespoon oil. Add garlic, onion and 1 teaspoon salt and stir-fry 1 minute. Add curry powder and stir-fry 1 minute (curry will absorb most of oil). Add remaining 1/2 tablespoon oil, then carrots, cabbage and remaining 1 teaspoon salt and stir-fry 2 minutes.

3. Gradually drizzle broth around outer perimeter of vegetables (not in the center.) Cover and cook 2 minutes. Stir in chickpeas and coconut milk and cook, uncovered, 2 1/2 minutes.

4. Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute. Serve hot.