Experience a burst of flavors with this Cauliflower, Chickpea, Tomato, and Coriander Curry. It's a delightful medley of vegetables and spices, perfect for a hearty, nutritious meal. Whether you’re a seasoned cook or a beginner, this easy-to-follow recipe will add an exotic touch to your dining table.
- Use fresh, ripe cherry tomatoes for a richer flavor.
- For a milder curry, remove the seeds from the chili peppers before chopping.
- Add a splash of coconut milk for a creamier texture and richer taste.
- Serve the curry with steamed rice or warm naan bread to complete the meal.
- Garnish with fresh cilantro (coriander leaves) for an extra layer of flavor and a pop of color.
This Cauliflower, Chickpea, Tomato, and Coriander Curry is a fantastic way to enjoy a variety of vegetables, all brought together with delicious spices. It's a versatile recipe that can easily be adjusted to suit your spice tolerance and personal preferences. Enjoy this curry as a main course or a hearty side dish, and savor the vibrant flavors with every bite.
Nutrition Facts | |
---|---|
Serving Size | 390 grams |
Energy | |
Calories 160kcal | 8% |
Protein | |
Protein 8g | 6% |
Carbohydrates | |
Carbohydrates 30g | 9% |
Fiber 9g | 24% |
Sugar 12g | 12% |
Fat | |
Fat 2.05g | 2% |
Saturated 0.36g | 1% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 70ug | 8% |
Choline 90mg | 16% |
Vitamin B1 0.24mg | 20% |
Vitamin B2 0.22mg | 17% |
Vitamin B3 2.21mg | 14% |
Vitamin B6 0.59mg | 35% |
Vitamin B9 170ug | 42% |
Vitamin B12 0.00ug | 0% |
Vitamin C 110mg | 126% |
Vitamin E 1.18mg | 8% |
Vitamin K 70ug | 59% |
Minerals | |
Calcium, Ca 120mg | 9% |
Copper, Cu 0.36mg | 40% |
Iron, Fe 4.64mg | 42% |
Magnesium, Mg 80mg | 20% |
Phosphorus, P 190mg | 15% |
Potassium, K 1020mg | 30% |
Selenium, Se 3.20ug | 6% |
Sodium, Na 50mg | 3% |
Zinc, Zn 1.41mg | 13% |
Water | |
Water 350g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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