Cauliflower and Chickpea Coconut Curry
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
cauliflower
14.12 oz
Chickpeas
13.52 fl oz
coconut milk
3.53 oz
onion
3 cloves
garlic
0.71 oz
Ginger
2 tsp
curry powder
1 tsp
turmeric powder
1 tsp
cumin powder
1 tsp
coriander powder
1 tsp
salt
0.5 tsp
black pepper
2 tbsp
vegetable oil
0.35 oz
fresh cilantro
1 pieces
Lime
Directions
Step 1
Heat vegetable oil in a large pan over medium heat.
Step 2
Add chopped onion, minced garlic, and grated ginger to the pan. Cook until the onion is translucent.
Step 3
Add curry powder, turmeric powder, cumin powder, coriander powder, salt, and black pepper to the pan. Stir well to coat the onion mixture with the spices.
Step 4
Add cauliflower florets and drained chickpeas to the pan. Stir well to combine with the spice mixture.
Step 5
Pour in coconut milk and bring the mixture to a simmer. Reduce the heat to low and cover the pan. Cook for 15-20 minutes, or until the cauliflower is tender.
Step 6
Garnish with fresh cilantro and squeeze lime juice over the curry before serving.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
8 g
(32
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.441 g | 0.4% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2646 g | 0.7% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.3528 g | 0.42% |
| Vitamin C | 2.205 mg | 2.45% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.2205 mcg | 0.04% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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