Try this Cauliflower Chickpea Coconut Curry recipe, or contribute your own.
Suggest a better description1. To a large pot on medium-high heat, add the oil and onions, and sauté for 3 minutes. Add splashes of water to deglaze the pot as needed.
2. Add the garlic, ginger, and chili pepper to the pot. Cook for 2 minutes.
3. Add the tomatoes and all the spices, stir, and cook for 5 minutes, or until the mixture turns into a bit of a paste.
4. Add the potato, cauliflower, and water to the pot. Partially cover with a lid, bring to boil, then reduce the heat and allow to simmer for 30 minutes.
5. Add the coconut milk and chickpeas to the pot. Uncover and allow the entire dish to simmer on the stove for 10 minutes, allowing the water to evaporate and for the curry to become thicker in consistency.
6. To make the rice, to a medium pot on medium-high heat, add the water, rice, and cardamom.
7. Cover, bring to a boil, then reduce to a simmer for 10 - 15 minutes.
8. When the rice is cooked through, sprinkle some saffron on top of the rice and serve together with the curry. Enjoy!
Storage
Store the curry and rice separately in airtight containers in the fridge for up to 4 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (663g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 422 | ||
Calories from Fat: 51 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 67.1mg | 2 % | |
Potassium 1174.8mg | 31 % | |
Total Carbohydrate 80.6g | 24 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 66g | ||
Protein 16.3g | 23 % | |
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: 422
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