Naturally Ella · by Erin Alderson
Cauliflower and Chickpea Curry
NUTRITION · PER SERVING50M COOK
CAL 32%·PRO 42%
CARBS 89G57% OF CAL
14G FIBER18G SUGAR56G OTHER
FAT 25G36% OF CAL
15G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant chickpea and cauliflower curry made with a homemade spice blend and coconut milk. Served over rice or with flatbread, it's warming and deeply spiced.
mainindiancurrybeans🍳 skilletgluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fenugreek
- 1 teaspoon fennel seeds
- 2 whole cloves
- 4 teaspoons ground turmeric
- 2 teaspoons yellow mustard powder (or yellow mustard seeds, ground)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon celery seeds
- 1 tablespoons olive oil
- 1 small head cauliflower
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 cup full-fat coconut milk
- 1 to 2 cups low sodium vegetable broth
- 1 cup cooked chickpeas (drained and rinsed if using canned)
- a pinch of red pepper flakes
- Brown Rice
- Cilantro
- Greek Yogurt
- Chutney
- Chapati
- Limes
At a glance
PER SERVING · TIME 50M
CAL 32%·PRO 42%
CARBS 89G57% OF CAL
14G FIBER18G SUGAR56G OTHER
FAT 25G36% OF CAL
15G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 830mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1112mg
- Calcium
- 204mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 830MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.