Curried Chickpeas, Cauliflower And Spinach

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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. good-quality curry powder

4 medium carrots, thinly sliced

3 cups chopped (2-inch pieces) green cabbage

2 Tbs. vegetable broth or water

4 cups cooked chickpeas, or rinsed and drained canned chickpeas

3/4 cup coconut milk

4 1/2 cups stemmed, coarsely chopped spinach

1/2 cup chopped fresh cilantro

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