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Nutrition Facts
Servings Per Recipe: 2
Serving Size: 1 serving
Amount Per Serving
  • Calories 124.7
  • Total Fat 1.1 g
  • Saturated Fat 0.2 g
  • Polyunsaturated Fat 0.4 g
  • Monounsaturated Fat 0.3 g
  • Cholesterol 0.0 mg
  • Sodium 312.2 mg
  • Potassium 442.7 mg
  • Total Carbohydrate 25.8 g
  • Dietary Fiber 5.6 g
  • Sugars 2.8 g
  • Protein 4.5 g
  • Vitamin A 82.3 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 21.0 %
  • Vitamin C 39.2 %
  • Vitamin D 0.0 %
  • Vitamin E 1.8 %
  • Calcium 6.4 %
  • Copper 9.1 %
  • Folate 15.5 %
  • Iron 10.2 %
  • Magnesium 11.0 %
  • Manganese 45.3 %
  • Niacin 6.7 %
  • Pantothenic Acid 5.7 %
  • Phosphorus 10.8 %
  • Riboflavin 5.2 %
  • Selenium 3.0 %
  • Thiamin 9.1 %
  • Zinc 6.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Chickpea Cauliflower Curry (over rice)

View the full Chickpea Cauliflower Curry (over rice) Recipe & Instructions
Submitted by: KRYSLOCK

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chickpea Cauliflower Curry (over rice)

37 calories of Chickpeas (garbanzo beans), (0.13 cup)

28 calories of Brown Rice, medium grain, (0.13 cup)

21 calories of Onions, raw, (0.50 medium (2-1/2" dia))

13 calories of Carrots, raw, (0.25 cup, chopped)

7 calories of Peas, frozen, (0.06 cup)

6 calories of Cauliflower, raw, (0.25 cup)

5 calories of Canned Tomatoes, (0.13 cup)

5 calories of Curry powder, (0.25 tbsp)

2 calories of Garlic, (0.50 clove)

1 calories of Cloves, ground, (0.06 tbsp)

0 calories of Ginger, ground, (0.06 tsp)

0 calories of Salt, (0.06 tsp)


Nutrition & Calorie Comments  

I quadrupled the batch to so my partner and I could have leftovers. I used fresh tomatoes instead of canned and added water and cut out salt (less sodium).Great recipe, thanks for posting! Submitted by:
JUXTAUMINO

(10/4/09)
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