Chickpea Cauliflower Curry (over rice)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Chickpea Cauliflower Curry (over rice) calories by ingredient
Introduction
This dish is good on it's own for a vegetarian main or serve with sweet honey chicken..ummm! This dish is good on it's own for a vegetarian main or serve with sweet honey chicken..ummm!Number of Servings: 2
Ingredients
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1/4 cup uncooked brown rice
1/2 cup cauliflower
1/8 Medium onion, chopped
1/2 Baby carrot, diced
1 garlic Cloves, minced
1/8 tsp Ginger, ground
1/2 tbsp curry powder
1/8 tsp salt
1/8 tsp ground cloves
1/4 cup can chickpeas (garbanzo beans), drained and rinsed
1/4 cup can diced tomatoes, not drained
2 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.
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.
Member Ratings For This Recipe
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TOOBIGWIG
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ACIDCOOKIE
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JUXTAUMINO
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TRAVELNISTA
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KATHLEENAT