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Ingredients

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Directions

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  • Heat canola oil in a medium skillet. Sauté garlic, ginger, curry powder, cumin, chickpeas, cauliflower, and chutney for 5 minutes.

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  • Add 3 tablespoons water, simmer, covered, 4 minutes. Add spinach and cilantro; cook until spinach wilts. Serve over cooked basmati rice. Makes 1 serving.

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