Chickpea and Cauliflower Curry

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10 ratings

Serving Size: 1/8 recipe
Makes: 8 servings

Source of: Thiamin, Riboflavin, Niacin, Calcium
Good Source of: Vitamin E and B6
Excellent Source of: Fibre, Folate, Vitamin C, Iron, Potassium

 

Ingredients

45 mL

canola oil

3 tbsp

1

small onion, chopped

1

2

cloves garlic, minced

2

30 mL

curry powder

2 tbsp

5 mL

cinnamon

1 tsp

5 mL

paprika

1 tsp

2 mL

cayenne

1/2 tsp

1

bay leaf

1

2 mL

fresh or ground ginger

1/2 tsp

5 mL

sugar

1 tsp

pinch

salt

pinch

1- 540 ml can

chickpeas, rinsed and drained

1- 19 oz can

1

small cauliflower floret, cut into small pieces

1

250 mL

frozen green peas

1 cup

175 mL

reduced sodium vegetable broth

3/4 cup

175 mL

coconut milk

3/4 cup

10 Sprigs

cilantro, chopped

10 sprigs

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Directions

HEAT oil in a large skillet.

SAUTE onion and garlic until golden. Stir in curry powder, cinnamon, paprika, cayenne, bay leaf, ginger, sugar and salt. Stir until fragrant, about 2 minutes.

ADD chickpeas, cauliflower and peas. Stir in broth and coconut milk. Bring to a boil then reduce heat to simmer for 20-25 minutes, or until cauliflower is cooked through.

Remove from heat and remove bay leaf. Garnish with cilantro and serve.

Nutrition Facts

Based on a serving of 1/8 recipe

Energy: 256 calories

Protein: 10 g

Fat: 13 g

Saturated Fat: 5 g

Carbohydrates: 29 g

10%

Fibre: 6 g

24%

Sodium: 105 mg

4%

Potassium: 584 mg

Vitamin C: 40 mg

67%

Folate: 178 mcg

81%

Calcium: 75 mg

7%

Iron: 3.7 mg

21%

Calories from Fat:

46%

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Reviews

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nichola wrote:

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delish!