Cauliflower and Chickpea Curry

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Kcal: 320

P: 12

F: 12

C: 45

Fiber: 14

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Cauliflower: 150g (1.5 cups, florets), Chickpeas (canned, drained): 120g (3/4 cup), Tomatoes (canned, diced): 100g (1/2 cup), Onion: 50g (1/2 cup, diced), Garlic: 3g (1 clove, minced), Ginger: 5g (1 tsp, grated), Coconut milk (light): 60ml (1/4 cup), Vegetable broth (low-sodium): 60ml (1/4 cup), Curry powder: 3g (1 tsp), Turmeric: 1g (1/4 tsp), Cumin: 1g (1/4 tsp), Coriander: 1g (1/4 tsp), Olive oil: 5ml (1 tsp), Fresh cilantro: 5g (1 tbsp, chopped), Lime juice: 5ml (1 tsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)

Nutritional info:

Meal Type: dinner

Dietary Suitable for: Vegan (excludes all animal products)

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. Heat 5ml olive oil in a pot over medium heat. 2. Add 50g diced onion and cook until translucent, about 3 minutes. 3. Add 3g minced garlic and 5g grated ginger. Cook for 30 seconds. 4. Add 3g curry powder, 1g turmeric, 1g cumin, and 1g coriander. Stir for 30 seconds until fragrant. 5. Add 100g diced tomatoes and cook for 2 minutes. 6. Add 150g cauliflower florets, 120g drained chickpeas, 60ml vegetable broth, and 60ml light coconut milk. 7. Bring to a simmer, cover, and cook for 15 minutes, or until cauliflower is tender. 8. Season with a pinch of salt and 1g black pepper. 9. Stir in 5ml lime juice. 10. Serve garnished with 5g chopped cilantro.

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