Difference between revisions of "Coconut Curried Chickpeas"
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* 4 cups cooked [[Chickpeas]] or rinsed canned [[Chickpeas]] | * 4 cups cooked [[Chickpeas]] or rinsed canned [[Chickpeas]] | ||
* 3/4 cup [[coconut milk]] | * 3/4 cup [[coconut milk]] | ||
| − | == | + | == Procedures == |
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. | 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. | ||
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== See also == | == See also == | ||
| − | < | + | ==References== |
| − | [[Category:Cabbage Recipes]] | + | <references/> |
| − | + | [[Category:Cabbage Recipes]] | |
| − | [[Category:Cauliflower Recipes]] | + | [[Category:Cauliflower Recipes]] |
| − | + | [[Category:Chickpea Recipes]] | |
| − | [[Category:Chickpea Recipes]] | + | [[Category:Coconut milk Recipes]] |
| − | + | [[Category:Curry Recipes]] | |
| − | [[Category:Coconut milk Recipes]] | + | [[Category:Green cabbage Recipes]] |
| − | + | [[Category:Green cabbage Recipes]] | |
| − | [[Category:Curry Recipes]] | ||
| − | |||
| − | [[Category:Green cabbage Recipes]] | ||
| − | |||
| − | [[Category:Green cabbage | ||
| − | |||
[[Category:Spinach Recipes]] | [[Category:Spinach Recipes]] | ||
Latest revision as of 11:20, 15 July 2012
Description
.
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. Homemade curry Powder or good-quality commercial brand
- 4 medium carrots, thinly sliced on diagonal
- 3 cups cut green cabbage (2-inch pieces)
- 2 Tbs. vegetable broth or water
- 4 cups cooked Chickpeas or rinsed canned Chickpeas
- 3/4 cup coconut milk
Procedures
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.
