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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 124.7
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 312.2 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 5.6 g
  • Protein: 4.5 g

View full nutritional breakdown of Chickpea Cauliflower Curry (over rice) calories by ingredient
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Chickpea Cauliflower Curry (over rice)

Submitted by: KRYSLOCK
Chickpea Cauliflower Curry (over rice)

Introduction

This dish is good on it's own for a vegetarian main or serve with sweet honey chicken..ummm! This dish is good on it's own for a vegetarian main or serve with sweet honey chicken..ummm!
Number of Servings: 2

Ingredients

    1/4 cup uncooked brown rice
    1/2 cup cauliflower
    1/8 Medium onion, chopped
    1/2 Baby carrot, diced
    1 garlic Cloves, minced
    1/8 tsp Ginger, ground
    1/2 tbsp curry powder
    1/8 tsp salt
    1/8 tsp ground cloves
    1/4 cup can chickpeas (garbanzo beans), drained and rinsed
    1/4 cup can diced tomatoes, not drained
    2 tbsp frozen peas

Directions

Cook the rice according to package directions. Set aside and keep warm.
Steam cauliflower for 5 min.
In a large skillet, saute onion, carrot and garlic until tender. Stir in the ginger, curry, salt and cloves. Add the beans, tomatoes, peas and cauliflower. Cook and stir for 5 minutes or until heated through.
Remove from the heat. Serve over the rice. Enjoy!


Number of Servings: 2

Recipe submitted by SparkPeople user KRYSLOCK.






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Member Ratings For This Recipe


  • O.K.
    2 of 2 people found this review helpful
    skip the cloves if you are not a clove fan. it ruined it for us. otherwise it would have been good. agree with the simmering. - 12/18/10

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  • Very Good
    2 of 2 people found this review helpful
    This has a great taste. However, this seemed like a really small amount for TWO people, so I doubled it. Then, wanting to use up the rest of chickpeas, I ended up quadrupling the curry part. I'll make it again! - 8/23/10

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  • Incredible!
    2 of 2 people found this review helpful
    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! - 10/4/09

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  • Incredible!
    2 of 2 people found this review helpful
    Very Good. I just added a bit more curry and some cayenne. This gave it a slight afterburn. The next day it tasted even better after the flavors blended overnight. Next time I make this I think I am also going to add some light coconut milk and some slivered almonds to switch it up. - 7/9/09

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  • Incredible!
    2 of 2 people found this review helpful
    Great recipe - 6/8/09

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  • Good
    1 of 1 people found this review helpful
    This meal had many layers of flavor. I did not have any curry so I used Green curry paste. I think I used a bit much for this was quite spicy. But I loved the flavors and it was very satifying.Thanks - 3/14/11

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  • Incredible!
    1 of 1 people found this review helpful
    this is fabulous! Will definitely make it again. - 6/2/09

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  • I doubled this recipe for my family, and I used couscous instead of brown rice. It was delicious! I think I'll leave out the peas next time. - 6/22/11

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  • Loved it!!!! - 4/9/11

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  • I really like the flavors in this dish. I think it needs a little heat, though, so maybe adding some cayenne would give it another level of flavor. - 2/15/11

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  • I've made this recipe twice now and I love it. It is going to be in regular rotation from now on. FYI, I can't find curry powder, so I have been using patak's mild curry paste and a teensy bit of coconut milk. - 1/3/10

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  • Bad
    0 of 4 people found this review helpful
    I'm not sure what is wrong with the previous posts. But this is a horible recipe IMHO. - 11/19/09

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  • excellent I ate the whole thing, as it was only 6 points using ww point system. Very filling, not difficult to make at all - 8/20/09

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  • We really enjoyed this recipe and it was fine leaving the sauce with veggies simmering while we went for a walk then came back and added the cauliflower so it didn't overcook. - 8/19/09

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