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

In wok, heat 1 tablespoon oil over medium-high heat. Add garlic, onion and 1 teaspoon salt and stir-fry 1 minute. Add curry powder and stir-fry 1 minute. Add remaining 1/2 tablespoon oil, carrots, cabbage and remaining 1 teaspoon salt and stir-fry 2 minutes.

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

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

This recipe yields 6 servings.

Comments: For this recipe, treat yourself to the regular coconut milk rather than the reduced-fat version - its luscious and flavorful. Cauliflower is too dense and thick a vegetable to cook properly in a wok from raw, so its precooked first. Serve this curry with steamed basmati rice or toasted chapati or pita bread to catch all the savory sauce.

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