Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
23
High
Nutrition per serving
Calories627.4 kcal (31%)
Total Fat34.5 g (49%)
Carbs67 g (26%)
Sugars18.4 g (20%)
Protein22.4 g (45%)
Sodium1064.5 mg (53%)
Fiber21.6 g (77%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 Tbspoil
500 gmcauliflower florets
1onion
sliced
4garlic cloves
minced
3scallions
diced
1carrot
thinly sliced
0.5red bell pepper
sliced
¾ cupshredded coconut
3 cupwater
blend som with coconut to make milk
0.5vegetable stock cube
2 Tbspred curry paste
2 Tbsppeanut butter
½ Tbspsoy sauce
½ Tbspginger powder
½ tspturmeric
½ tspcayenne powder
to taste
½ tspsalt
to taste
2 cupchickpeas
cooked
1 cupgreen peas
fresh or frozen
Instructions
Step 1
Heat the oil over medium high.
Step 2
Add the onion, garlic, carrot, cauliflower florets and half the scallions and cook for 5 minutes, until cauliflower starts to turn golden brown.
onion1 
carrot1 
garlic cloves4 
cauliflower florets500 gm
scallions3 Step 3
Add in the coconut milk, stock cube, curry paste, peanut butter, soy sauce and spices and stir well to combine.
shredded coconut¾ cup
vegetable stock cube0.5 
red curry paste2 Tbsp
peanut butter2 Tbsp
soy sauce½ Tbsp
ginger powder½ Tbsp
turmeric½ tsp
cayenne powder½ tsp
salt½ tspStep 4
Stir in the bell pepper, chickpeas, green peas and the other half of scallions and simmer for 10 minutes.
chickpeas2 cup
red bell pepper0.5 
green peas1 cupscallions3 View on Ambitious Kitchen
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