Cauliflower and Chickpea Curry
- Number of Servings: 8
Ingredients
1 Tbsp canola oil1 yellow onion, finely chopped1 head cauliflower cut into florets (about 4 cups)12 oz red potatoes cut into 1/2" cubes (about 2 cups)2 cloves garlic, finely minced or pressed1- 14.5 oz can chickpeas, rinsed1- 14.5 oz can no salt added tomatoes1.5 C frozen baby peas3-4 Tbsp Madras curry powder.5-1 tsp red pepper flakes1.5 C water
1. Sautee onion and garlic in canola oil over medium heat. Add curry powder and red pepper flakes. Stir to mix thoroughly and cook 1-2 minutes.
2. Add water and potatoes. Cook about 5 minutes.
3. Add cauliflower.
4. Add tomotoes and chickpeas. Stir well. (Be sure to rinse the chickpeas well to get rid of the canning juices. That will also remove about 1/3 of the sodium.)
5. Let mixture cook until potatoes and cauliflower are tender, 15-20 minutes.
6. Add baby peas. Cook until they are heated through, about 2 minutes.
Serve over brown rice with a side dish of plain yogurt and grated cucumber (raita). Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user PATTK1220.
2. Add water and potatoes. Cook about 5 minutes.
3. Add cauliflower.
4. Add tomotoes and chickpeas. Stir well. (Be sure to rinse the chickpeas well to get rid of the canning juices. That will also remove about 1/3 of the sodium.)
5. Let mixture cook until potatoes and cauliflower are tender, 15-20 minutes.
6. Add baby peas. Cook until they are heated through, about 2 minutes.
Serve over brown rice with a side dish of plain yogurt and grated cucumber (raita). Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user PATTK1220.
Nutritional Info Amount Per Serving
- Calories: 202.4
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 405.6 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 9.6 g
- Protein: 8.7 g
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