Cauliflower Chickpea Curry
This cauliflower chickpea curry is such a delicious, healthy recipe for lunch or dinner.
Cost $.86 per serving
- 15 oz can tomato sauce
- 1 cup vegetable broth or other broth
- 2 tsp pure maple syrup or other sweetener
- 1 tsp curry powder
- 1/2 tsp cumin
- 1 tsp salt
- 1 head cauliflower chopped
- 1 red pepper chopped
- 15 oz can chickpeas drained and rinsed
- 2 scallions diced
In a large skillet, combine tomato sauce, broth, maple syrup, curry powder, cumin, and salt. Stir together and cook over medium heat until it begins to bubble.
Lower the heat to medium-low and add the chopped cauliflower. Cover the skillet and cook for 5 minutes. Then add the red pepper. Continue to cook, covered, until the vegetables are almost tender (another 5 to 10 minutes). Add the chickpeas and cook for another couple minutes, until everything is tender.
Serve warm with scallions on top.
Serving: 1cup | Calories: 91kcal | Carbohydrates: 16g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 858mg | Potassium: 507mg | Fiber: 5g | Sugar: 6g | Vitamin A: 796IU | Vitamin C: 58mg | Calcium: 45mg | Iron: 2mg