Chickpea Cauliflower Coconut Curry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 210.0
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 128.7 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 7.7 g

View full nutritional breakdown of Chickpea Cauliflower Coconut Curry calories by ingredient


Introduction

Lite Coconut Milk and a touch of brown sugar sweeten up the lightly spicy garam masala seasoning. This was a hit with friends. Lite Coconut Milk and a touch of brown sugar sweeten up the lightly spicy garam masala seasoning. This was a hit with friends.
Number of Servings: 8

Ingredients

    1 Tbsp Olive Oil
    1 large Onion, finely diced
    6 oz can Diced Green Chilies (or 1 fresh Chili Pepper, diced)
    1 inch of Fresh Ginger, finely grated
    3 cloves garlic, minced
    ½ tsp Chili Powder
    1 tsp Turmeric
    2 tsp Garam Masala Spice Mix
    1 Tbsp Brown Sugar
    14oz can Diced Tomatoes
    14oz can Chickpeas, drained and rinsed
    14oz can Lite Coconut Milk
    Cauliflower, one medium head broken into small florets
    # Salt and pepper

Directions

* Heat the oil in a large frying pan, add the chopped onion and cook on a medium heat until the onions are soft.
*Add the green chili, ginger and garlic and continue to cook for 1 minute, taking care not to burn. Then, add the chili powder, turmeric, garam masala and sugar and cook for a further minute stirring constantly.
*Pour in the tomatoes, chickpeas and coconut milk, stir well, then add the cauliflower. Cover and simmer for 40 minutes, uncovered for the last 15 minutes. Add a little stock or water if the sauce gets too thick.
*Check the seasoning, and add salt and/or pepper as required. Serve with cooked basmati rice, and/or Naan bread

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SHELLER226.