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17Ingredients
45Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 medium onion (160g chopped finely)
- 1 Tbsp. coconut oil
- 3 cloves garlic (minced)
- 1 piece ginger (36g peeled and finely grated)
- 10 green cardamom pods (optional)
- 1 head cauliflower (460g leaves and stalk removed then cut into medium size florets)
- 1 green bell pepper (160g pith and seeds removed then roughly chopped)
- 1/2 tsp. chilli flakes (dried red)
- 2 tsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1 tsp. ground turmeric
- 2 tsp. Garam Masala
- 1/2 tsp. sea salt
- 400 grams chickpeas (cooked, drained weight 240g)
- 400 grams chopped tomatoes
- 400 mL coconut milk
- 1 handful fresh coriander (leaves removed and chopped plus more for serving)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories550Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat25g125% |
Trans Fat |
Cholesterol |
Sodium670mg28% |
Potassium1580mg45% |
Protein15g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate65g22% |
Dietary Fiber19g76% |
Sugars11g |
Vitamin A25% |
Vitamin C210% |
Calcium20% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Sara Vaan 4 years ago
I used tofu instead of chickpeas and replaced some spices (with something I found from my kitchen). I let the curry simmer for an hour or more before I added the coconut milk. Added some roasted cashews, too! Was really tasty, would definitely make again (next time with all the ingredients mentioned!)