Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Curried Chickpeas with Cauliflower and Coconut Milk
NUTRITION · PER SERVING60M COOK
CAL 56%·PRO 92%
CARBS 145G52% OF CAL
36G FIBER0G ADDED38G INTRINSIC71G OTHER38G TOTAL SUGAR
FAT 45G36% OF CAL
23G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chickpeas and cauliflower simmered in a coconut curry sauce with warming spices and sweet raisins. Served with naan, it's a satisfying plant-based curry.
mainindiancurrybeans🍲 stockpot🥄 saucepandairy freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons plus 1 teaspoon kosher salt
- 1 pound dried chickpeas, see notes above if using canned
- Few sprigs thyme
- 1/2 onion
- 1 head cauliflower, 2 to 2.5 lbs.
- 1 tablespoon plus 2 teaspoons kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 small onion, diced to yield about 1 cup
- 1 tablespoon curry powder
- 13.5 oz can unsweetened coconut milk
- 4 cups of cooked chickpeas or 2 cans (15.5 ounces each) chickpeas, drained and rinsed
- 1/4 cup raisins, golden are nice
- 1/4 cup toasted pine nuts, optional
- 1 cup finely chopped cilantro
- Naan, for serving, optional
At a glance
PER SERVING · TIME 60M
CAL 56%·PRO 92%
CARBS 145G52% OF CAL
36G FIBER0G ADDED38G INTRINSIC71G OTHER38G TOTAL SUGAR
FAT 45G36% OF CAL
23G SAT22G 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
- 40m
- Sodium
- 6694mg
- Total sugar
- 38g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2849mg
- Calcium
- 304mg
- Iron
- 14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 6694MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.