Chickpea and cauliflower curry
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Chickpea and cauliflower curry calories by ingredient
Introduction
Yummy, creamy curry Yummy, creamy curryNumber 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
Tips
Serve with basmati rice
Directions
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.