Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- =
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.