Golden Cauliflower and Chickpea Curry

Serves 3

3 hours

Difficult

If you’re craving a good old curry but don’t fancy meat – try this simple yet tasty cauliflower and chickpea dish. Tasty and healthy.

Nutritional Info - per serving

Calories428c
Fat14.1g
Protein21.3g
Carbohydrates50.6g
Fibre6.5g
Salt50.6g

INGREDIENTS

  >  1 head cauliflower (6” diameter), cut into florets

>  1½ cups vegetable broth

>  1 (15 oz) can chickpeas, drained and rinsed

>  1 cup frozen cut green beans

>  ½ cup frozen peas

>  ½ cup chopped yellow onion (½ onion)

>  1 tbsp curry powder

>  1 cup light coconut milk

>  ¼ cup fresh basil,

shredded

METHOD

Step 1. 

Place cauliflower in slow cooker. Add broth, chickpeas, green beans, peas, onion, and curry powder. Cover; cook on high 2 ½ hours.

Step 2.

Stir in coconut milk and basil; season to taste with salt.

Step 3.

Cube the tofu and place into serving bowls. Ladle hot curry over tofu to serve.

 

 

 

 

Tips

Get more greens by adding tender stem broccoli – cook in the pan with the noodles

RELATED RECIPES

Chicken Grilled

Tofu & Quinoa

Beef Taco

Slow Salmon

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