Chickpea, Cauliflower and Tomato Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 241.2
  • Total Fat: 6.8 g
  • Cholesterol: 13.4 mg
  • Sodium: 394.1 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 9.3 g
  • Protein: 9.1 g

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


Introduction

This filling curry goes well served over brown rice, or with a dollop of plain yogurt and naan bread. This filling curry goes well served over brown rice, or with a dollop of plain yogurt and naan bread.
Number of Servings: 4

Ingredients

    1 cup dry chickpeas, soaked overnight and cooked
    (or you can used canned, about 2 cups worth)
    1 tbs unsalted butter
    1 medium onion, roughly chopped
    1 clove garlic
    1 inch fresh ginger root, peeled and minced
    2 tablespoons curry powder, plus more to taste
    2 medium tomatoes, chopped (or a handful of smaller heirlooms)
    1 small head cauliflower, chopped into small pieces
    water
    2 ounces half and half cream (optional, or yogurt)


Directions

In a large saute pan, heat the butter over medium heat, and add the onion, garlic, and ginger root, cooking until onions have softened slightly about 7-10 minutes.

Add curry powder, chopped tomato, and cauliflower, and add enough water to just cover the ingredients. Cover pan, and let steam for 10 minutes.

Add chickpeas, and let cook for 10-15 more minutes, until heated through. Turn off heat, stir in half and half (or yogurt if preferred - I find this just mellows things a little bit. Taste - add salt or pepper if needed.

Number of Servings: 4

Recipe submitted by SparkPeople user ALPHAPREP.