Cauliflower Curry

Course: Main
Cuisine: Candida, Dairy Free, Egg Free, Gluten Free, Paleo, Peanut Free, Vegan, Vegetarian
Keyword: Comfort Food, Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 226kcal
Curry contains turmeric, a spice that contains the anti-inflammatory antioxidant, curcumin. Curcumin has been shown to boost memory and stimulate the production of new brain cells. This dish is tasty and filling and not too spicy at all!
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Ingredients

  • 1 tbsp avocado oil
  • 1 medium cooking onion chopped
  • 3 medium carrots diced
  • 2 cloves garlic minced
  • 2 tsp ginger minced
  • 3 cup vegetable broth homemade
  • 19 oz can chickpeas drained & rinsed
  • 1 head cauliflower florets
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1/2 lemon freshly squeezed juice

Instructions

  • In a 2 to 3 quart saucepan, sauté the onion and carrots until soft. Add garlic & ginger and stir for about a minute. Add the rest of the ingredients and simmer for 30 – 40 minutes until cauliflower is desired softness. Just before serving, drizzle with lemon juice. Serve as is, or with brown rice.

Nutrition

Calories: 226kcal | Carbohydrates: 37g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 528mg | Potassium: 703mg | Fiber: 10g | Sugar: 10g | Vitamin A: 5370IU | Vitamin C: 56mg | Calcium: 87mg | Iron: 4mg