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Curried Chickpea and Cauliflower

4 servings
Dinner

Characteristics

Dinner for Two Ethnic Cuisine High Fibre No Added Sugars Vegetarian

Nutritional Facts Per Serving

457
Calories
10.1 g
Protein
38.5 g
Carbs
8.9 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 457
  • Fat 31.6 g
    • Saturated   19 g
    • + Trans 
  • Cholesterol 1 mg
  • Sodium   574 mg
  • Carbohydrate 38.5 g
    • Fibre   8.9 g
    • Sugars  
  • Protein 10.1 g
    • Vitamin A 15 %
    • Vitamin C 130 %
    • Calcium 6 %
    • Iron 36 %

Method

Heat the oil in a large skillet set over medium heat. Add the next 4 ingredients and cook 3 to 4 minutes. Add the curry paste and cook and stir 1 to 2 minutes more. Mix in the coconut milk/cornstarch mixture, stock and chickpeas and bring to a simmer. Gently simmer until cauliflower is cooked through, about 5 minutes. Mix in the peas and heat through 1 minute. Season the stew with salt. Top servings of the stew with sliced green onion.

Note: Patak’s brand curry paste was used in this recipe.

Serving Suggestions

Serve the stew with warm wedges on naan or pita bread, thick yogurt, mango or other chutney, and steamed jasmine or basmati rice.

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