Coconut Curried Chickpeas, Cauliflower, and Spinach

Total Time
Prep 15 mins
Cook 13 mins

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 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

Ingredients Nutrition


  1. 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.
  2. In a wok, boil 2 1/2 quarts (10 cups) lightly salted water on high.
  3. Add cauliflower and cook two minutes. Drain and set cauliflower aside.
  4. Heat 1 Tbs oil in wok over medium-high heat. Add garlic, onion and 1 tsp salt. Stir-fry one minute.
  5. Add curry powder and stir-fry one minute.
  6. Add 1/2 Tbs oil. Add carrots, cabbage, and 1 tsp salt. Stir-fry two minutes.
  7. Slowly drizzle broth around outer edge of vegetables, steering clear of the center. Cover and cook two minutes.
  8. Stir in chickpeas and coconut milk and cook, uncovered, for two and a half minutes.
  9. Add spinach, cauliflower, and cilantro. Cook, stirring, just until spinach begins to wilt (about one minute).
  10. Remove from heat and serve.
Most Helpful

Very easy, very delicious! I thought that sounded like an awful lot of leafy vegetables, but by the time they cooked down it was just right. Even the greens-haters ate them.

Elisa72 January 23, 2011

Oh my heavens, this was delicious! I can absolutely see why you can't stop eating it; I couldn't, either! I served it with quinoa cooked in vegetable broth, which was a nice way to get a little extra protein. I was one carrot short, so I threw in a cup of green beans to make the difference. Also, I used 1 T (total) of coconut oil instead of olive oil as I figured it would deepen the flavor. All of this said, I did have a problem with the curry powder. As I was cooking I discovered I only had about 3/4 T curry powder so I had to think fast and throw in some green curry paste. I used the powder and about 1 t paste and got the perfect heat for my family (2 y/o DS needed his veggies "washed off" but oh well!). I am not usually such a gringa, so unless you like a really really kicky curry I might take the powder down to 2 T. Oh, and DON'T be tempted to cut back on the salt. It really made the recipe IMHO. Thanks for posting. Made for Healthy Choices ABC tag.

smellyvegetarian November 12, 2009