Curried Cauliflower, Potatoes & Chick Peas
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 153.8
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 409.9 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 5.9 g
- Protein: 4.9 g
View full nutritional breakdown of Curried Cauliflower, Potatoes & Chick Peas calories by ingredient
Introduction
Yummy comforting vegan curry. Adjust the heat to your liking with cayenne or hot sauce. Use diced onion instead of or in addition to celery for more authentic Indian flavor.Nutritional information is based on 1 cup serving. Serve with brown rice or nan/chapati. This is a fairly mild curry -- increase the quantities of herbs for a stronger or hotter flavor. Yummy comforting vegan curry. Adjust the heat to your liking with cayenne or hot sauce. Use diced onion instead of or in addition to celery for more authentic Indian flavor.
Nutritional information is based on 1 cup serving. Serve with brown rice or nan/chapati. This is a fairly mild curry -- increase the quantities of herbs for a stronger or hotter flavor.
Number of Servings: 9
Ingredients
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1 tbsp. olive oil
2 large potatoes, peeled & diced
1 large cauliflower, cut into florets
2 cans diced tomatoes, undrained
2 large carrots, sliced
1/2 c. water
4 stalks celery, diced
1 can chick peas, drained
2 tsp. minced garlic
1/2 tsp. dried ginger
1 tsp. each of coriander, cumin, and dry mustard
1 tsp. salt
1 tsp. dried cilantro (but 2 T. fresh cilantro is even better)
ground pepper - to taste
hot pepper sauce - to taste
Directions
Blanch or steam potatoes and cauliflower to decrease cooking time of entire dish.
Saute garlic, celery, onion (if using) in olive oil for about 5 minutes. Add tomatoes and their juice, and all seasonings except cilantro. Stir for a few minutes until seasonings are well blended into tomatoes. Add carrots, drained chick peas and water. Return to simmer and cover for about 10 minutes, until carrots are fork tender. Add pre-cooked potatoes and cauliflower, and mix well. Cook for another 5 minutes or so. Add cilantro, adjust seasonings.
Makes approximately 9 1-cup servings.
1 1/2 cups over 3/4 cup of brown rice was a very filling meal for me.
Number of Servings: 9
Recipe submitted by SparkPeople user JKOBERNICK.
Saute garlic, celery, onion (if using) in olive oil for about 5 minutes. Add tomatoes and their juice, and all seasonings except cilantro. Stir for a few minutes until seasonings are well blended into tomatoes. Add carrots, drained chick peas and water. Return to simmer and cover for about 10 minutes, until carrots are fork tender. Add pre-cooked potatoes and cauliflower, and mix well. Cook for another 5 minutes or so. Add cilantro, adjust seasonings.
Makes approximately 9 1-cup servings.
1 1/2 cups over 3/4 cup of brown rice was a very filling meal for me.
Number of Servings: 9
Recipe submitted by SparkPeople user JKOBERNICK.
Member Ratings For This Recipe
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SUMMRBUNNI
