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    You are in: Home / Recipes / Coconut Curried Chickpeas, Cauliflower, and Spinach Recipe
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    Coconut Curried Chickpeas, Cauliflower, and Spinach

    Average Rating:

    3 Total Reviews

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    • on January 23, 2011

      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.

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    • on November 12, 2009

      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.

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    • on March 10, 2009

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    Nutritional Facts for Coconut Curried Chickpeas, Cauliflower, and Spinach

    Serving Size: 1 (377 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 418.3
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 6.5 g
    Cholesterol 0.0 mg
    Sodium 1333.8 mg
    Total Carbohydrate 69.7 g
    Dietary Fiber 12.0 g
    Sugars 24.0 g
    Protein 11.6 g

    The following items or measurements are not included:

    vegetable broth


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