Roasted Curried Cauliflower and Carrots with Dried Apricot and Chickpeas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 126.2
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 261.9 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 5.5 g
- Protein: 3.7 g
View full nutritional breakdown of Roasted Curried Cauliflower and Carrots with Dried Apricot and Chickpeas calories by ingredient
Introduction
Adapted from the Joy of Kosher: http://www.joyofkosher.com/recipes/curried-cauliflower-salad/ Adapted from the Joy of Kosher: http://www.joyofkosher.com/recipes/curried
-cauliflower-salad/
Number of Servings: 10
Ingredients
-
1/2 c. dried apricots, chopped
1 tsp. curry powder
1 tsp. tumeric
10 carrots, cut into rounds
1 head cauliflower, broken into bite size pieces
2 tbsp. olive oil
1 tsp. salt
1 can garbanzo beans, rinsed
Directions
1. Heat oven to 400 degrees. Wash carrots and cauliflower.
2. Mix vegetables with salt, spices, and olive oil. Roasted on rimmed baking pan for 30 minutes, or until browned and tender.
3. Mixed roasted vegetables with dried apricots and garbanzo beans. Serve warm or cold.
Serving Size: Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SHOPPER137.
2. Mix vegetables with salt, spices, and olive oil. Roasted on rimmed baking pan for 30 minutes, or until browned and tender.
3. Mixed roasted vegetables with dried apricots and garbanzo beans. Serve warm or cold.
Serving Size: Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SHOPPER137.