This is a wonderful and very quick way to get a vegetarian Indian fix. I use good quality hot curry powder, and vary the amount depending on how spicy I want it that night. The sweetness of the mango chutney takes some of the heat out of the dish. The Core and WPA note at the bottom of the recipe refers to the Weight Watchers plan. If you are not on Weight Watchers, please disregard.
Combine bulgur and 1 cup water in saucepan and cook until water is absorbed. Combine chickpeas, cauliflower and curry. Stir chutney into bulgur, top with chickpeas & combine.
** Core + 1.5 WPA **
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Serving Size: 1 (547g) | ||
Recipe Makes: 2 | ||
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Calories: 433 | ||
Calories from Fat: 24 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 516.6mg | 18 % | |
Potassium 1368.9mg | 36 % | |
Total Carbohydrate 90g | 26 % | |
Dietary Fiber 23.9g | 96 % | |
Sugars, other 66.1g | ||
Protein 19.7g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 433
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