Chickpea Cauliflower Curry (over rice)
(19)
  • Number of Servings: 2
Ingredients
1/4 cup uncooked brown rice1/2 cup cauliflower1/8 Medium onion, chopped1/2 Baby carrot, diced1 garlic Cloves, minced1/8 tsp Ginger, ground1/2 tbsp curry powder1/8 tsp salt1/8 tsp ground cloves1/4 cup can chickpeas (garbanzo beans), drained and rinsed1/4 cup can diced tomatoes, not drained2 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.
Servings Per Recipe: 2
Nutritional Info 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

Member Reviews
  • TOOBIGWIG
     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
  • ACIDCOOKIE
     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
  • JUXTAUMINO
     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
  • TRAVELNISTA
     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
  • KATHLEENAT
     Great recipe - 6/8/09
  • KITCORPS100
     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
  • MACHER3
     this is fabulous! Will definitely make it again. - 6/2/09
  • DAIZYSTARLITE
     yummy - 6/10/19
  • JANTHEBLONDE
     I love this Chickpea Cauliflower Curry Recipe! Yummy! - 11/22/18
  • PLATINUM755
     I tossed in some diced sweet potatoes, spinach and ACV. AWESOME. I will definitely make this again. - 10/3/18
  • CHERYLHURT
     I quadrupled the recipe and OMITTED CLOVES! I wanted to use whole cans instead of having a minuscule meal. - 1/3/18
  • KALAJIJO
     I would use twice as much canned tomato as the curry came out kind of dry. I used an entire small head of cauliflower. And I served it over couscous. Very yummy and satisfying. - 12/23/16
  • KDEDEO
     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
  • AGASSIFAN
     Loved it!!!! - 4/9/11
  • POCKET2003
     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
  • LEPERDBUNNY
     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
  • CRAIG2351
     I'm not sure what is wrong with the previous posts. But this is a horible recipe IMHO. - 11/19/09
  • GOALIEGRANDMA3
     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
  • BUBBLYFISH
     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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