Chickpea Cauliflower Curry
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Running on Real Food · by Deryn Macey★ 4.8 (11)

Chickpea Cauliflower Curry

NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 25%
CARBS 53G42% OF CAL
14G FIBER19G SUGAR20G OTHER
FAT 31G56% OF CAL
21G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, quick chickpea and cauliflower curry made with coconut milk, curry paste, and aromatic spices. Hearty enough to stand alone or serve over rice and naan.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 medium white onion (diced (1 cup, 200 g))
  • 3 cloves garlic (finely chopped (15 g))
  • 1 inch piece of fresh ginger (peeled and minced (5 g))
  • 1 tbsp olive oil (omit and use water for oil-free)
  • 1 can (540mL) chickpeas (drained and rinsed (approx. 2.5 cups))
  • 2 cups peeled and chopped carrots (approx. 4 carrots, 300 g)
  • 2 red bell peppers (sliced (2 cups, 300 g))
  • 1 medium head of cauliflower (stems and leaves removed, chopped into florets (500 g))
  • 2 tbsp tomato paste (28 g)
  • 4 tbsp yellow or red curry paste (56 g)
  • 1 can (14oz) full-fat coconut milk (400 mL)
  • 1/2 cup water
  • salt
  • 1/2-1 tsp red pepper flakes (optional, to spice preference)
  • 1/2 cup fresh cilantro (finely chopped)
  • cooked basmati rice (for serving, optional)
PREP
10M
SODIUM
1088MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.