Food & Health

Chickpea and Cauliflower Curry

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
Vegetarian
Gluten-Free

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


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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