Chickpea and cauliflower curry

Home Economist, Mairlyn Smith shares her vegan chickpea and cauliflower curry recipe that is quick and easy to whip up for a family dinner.


Makes
8 cups

INGREDIENTS

Spice Mixture

METHOD

  1. In a small bowl combine all the spices in the Spice Mixture. Set aside.
  2. Heat a large skillet over medium heat; add oil, onion and garlic and sauté until soft. Add in spice mixture and sauté for about 2 minutes, the aroma should hit you on the face. You’ll know it when it happens.
  3. Stir in canned tomatoes, chickpeas and cauliflower. Bring to a boil, cover then reduce heat to simmer and cook 15-20 minutes, or until cauliflower is cooked through and the beans are soft, add frozen peas stir in and cook until the peas are heated through. Sprinkle with cilantro, stir in and serve.

NUTRITION

Calories 220
Protein 7.2 g
Carbohydrates 28.1 g
Fat 9.7 g
Fibre 8.5 g
Sodium 248 mg

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