Lexi's Clean Kitchen · by Lexi★ 4.9 (11)
EASY CHICKPEA AND CAULIFLOWER CURRY
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 24%
CARBS 40G35% OF CAL
13G FIBER11G SUGAR16G OTHER
FAT 30G60% OF CAL
22G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick chickpea and cauliflower curry made with coconut milk and pantry staples. Naturally vegetarian and dairy-free, comforting and flavorful.
maincurrybowlbeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil or oil of choice
- 1 onion
- 3 cloves garlic
- 4 cups cauliflower florets
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1-14 ounce can chickpeas (drained and rinsed)
- 2 tablespoons curry powder
- 1-14 ounce can full-fat coconut milk
- ½ cup frozen peas
- Optional: Cilantro (for garnish)
- Optional: Lime wedges (for serving)
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 24%
CARBS 40G35% OF CAL
13G FIBER11G SUGAR16G OTHER
FAT 30G60% OF CAL
22G SAT8G 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
- 5m
- Cook
- 25m
- Sodium
- 841mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 672mg
- Calcium
- 105mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 841MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.