By Daniel Bartolo
Cauliflower and Chickpea Curry
10 steps
Cook:30min
Updated at: Wed, 16 Aug 2023 21:09:19 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
45
High
Nutrition per serving
Calories599.9 kcal (30%)
Total Fat22.3 g (32%)
Carbs89.1 g (34%)
Sugars5.1 g (6%)
Protein15.4 g (31%)
Sodium618.3 mg (31%)
Fiber9.6 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
30gcoconut oil
or ghee
150gonion
large, chopped
40ggarlic and ginger paste
1kgfrozen cauliflower florets
1 Tbspground turmeric
1 Tbspground cumin
1 Tbspground coriander
1 tspcayenne pepper
400gcanned coconut milk
250mlvegetable broth
480gcanned chickpeas
To serve
Instructions
Step 1
In a large pan, heat the coconut oil / ghee over medium heat.
coconut oil30gStep 2
Add the chopped onion and cook until softened, about 5 minutes.
onion150gStep 3
Add the minced garlic and grated ginger to the pan and cook for an additional 2 minutes.
garlic and ginger paste40gStep 4
Add the cauliflower to the pan and stir to combine with the onions, garlic, and ginger.
frozen cauliflower florets1kgStep 5
Add the ground turmeric, cumin, coriander, and cayenne pepper to the pan and stir to coat the cauliflower in the spices.
ground turmeric1 Tbsp
ground cumin1 Tbsp
ground coriander1 Tbsp
cayenne pepper1 tspStep 6
Pour in the coconut milk and vegetable broth and stir to combine.
canned coconut milk400g
vegetable broth250mlStep 7
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the cauliflower is tender.
Step 8
Add the chickpeas to the pan and stir to combine. Cook for an additional 5 minutes.
canned chickpeas480gStep 9
Divide the cauliflower and chickpea curry among six serving bowls and garnish with chopped fresh cilantro.
Step 10
Serve with basmati rice.
basmati rice3 cupsNotes
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Delicious
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