Chickpea and cauliflower curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
52 grams Carrots, raw 31 grams Leeks 177 grams Cauliflower, raw 240 gram(s) Chick peas (half a can = 120g) 15 gram(s) Biona Coconut Oil 7 serving Cherry Tomatoes, Fresh, 1 Tomato 100 grams Spinach, fresh 170 gram(s) Tinned coconut milk, per 100ml .5 tsp Cumin seed 1 tsp Coriander seed .5 tsp Cinnamon, ground .5 tsp Turmeric, ground .5 tsp Cardamom, ground 30 gram(s) Tamari Soy Sauce 115 gram(s) Veg stock, per 100 ml
Saute carrot, leek and cauliflower in oil for 10 mins.
Add chickpeas, tomatoes and spinach. Cook for 3 minutes.
Add all other ingredients and simmer until veg done to your taste.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user EMSR2D2.
Add chickpeas, tomatoes and spinach. Cook for 3 minutes.
Add all other ingredients and simmer until veg done to your taste.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user EMSR2D2.
Nutritional Info Amount Per Serving
- Calories: 292.4
- Total Fat: 18.2 g
- Cholesterol: 0.0 mg
- Sodium: 59.2 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 6.7 g
- Protein: 10.3 g
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