This Indian Cauliflower and Chickpea Curry is a flavorful and hearty dish that's both satisfying and easy to make. Laden with aromatic spices and wholesome vegetables, it's perfect for a cozy dinner night. Plus, it's vegan-friendly when served without Greek yogurt.
- Use fresh cauliflower if available, but frozen cauliflower can be a convenient substitute.
- For an extra depth of flavor, opt for homemade vegetable broth.
- Adjust the amount of curry paste based on your preferred spice level.
- Rinse and drain canned chickpeas thoroughly to decrease sodium content.
- Consider adding a squeeze of lemon or lime juice before serving to brighten the flavors.
- Garnish with freshly chopped coriander leaves for an added touch of freshness and color.
Enjoy this Indian Cauliflower and Chickpea Curry with a side of steamed basmati rice and a dollop of Greek yogurt for a well-rounded meal. The blend of spices and the combination of tender cauliflower, protein-rich chickpeas, and sweet peas create a delightful balance of flavors and textures.
Nutrition Facts | |
---|---|
Serving Size | 500 grams |
Energy | |
Calories 290kcal | 14% |
Protein | |
Protein 12g | 8% |
Carbohydrates | |
Carbohydrates 54g | 16% |
Fiber 9g | 24% |
Sugar 11g | 11% |
Fat | |
Fat 5g | 6% |
Saturated 1.16g | 4% |
Cholesterol 2.47mg | - |
Vitamins | |
Vitamin A 66ug | 7% |
Choline 90mg | 16% |
Vitamin B1 0.95mg | 80% |
Vitamin B2 0.26mg | 20% |
Vitamin B3 3.54mg | 22% |
Vitamin B6 0.56mg | 33% |
Vitamin B9 210ug | 54% |
Vitamin B12 0.14ug | 6% |
Vitamin C 77mg | 82% |
Vitamin E 0.89mg | 6% |
Vitamin K 33ug | 28% |
Minerals | |
Calcium, Ca 120mg | 9% |
Copper, Cu 0.34mg | 38% |
Iron, Fe 3.83mg | 35% |
Magnesium, Mg 70mg | 16% |
Phosphorus, P 230mg | 18% |
Potassium, K 810mg | 24% |
Selenium, Se 12ug | 22% |
Sodium, Na 350mg | 23% |
Zinc, Zn 1.82mg | 17% |
Water | |
Water 420g | - |
* 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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