Cauliflower and Chickpea Curry

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Nutritional Info

Servings Per Recipe: 8
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

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

Introduction

This is a quick vegetarian entree. This is a quick vegetarian entree.

Number of Servings: 8

Ingredients

1 Tbsp canola oil

1 yellow onion, finely chopped

1 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 pressed

1- 14.5 oz can chickpeas, rinsed

1- 14.5 oz can no salt added tomatoes

1.5 C frozen baby peas

3-4 Tbsp Madras curry powder

.5-1 tsp red pepper flakes

1.5 C water

Directions

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.