
Cauliflower Curry
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
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