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Ingredients
US|METRIC
6 SERVINGS
- 2 cups quinoa
- 4 cups vegetable stock
- 1 Tbsp. coconut oil (or extra virgin olive oil)
- 1/2 onion (medium, diced)
- 2 cloves garlic (minced)
- 1 tsp. tomato paste
- 3/4 tsp. turmeric
- 1/2 tsp. salt
- 1/2 tsp. curry powder
- 1/4 tsp. ground ginger
- 1/4 tsp. cayenne (if spice sensitive just use a pinch)
- 1/8 tsp. cumin
- 1 1/4 cups water
- 1 1/2 tsp. cornstarch (or potato starch, for Passover use potato starch)
- 1 sweet potato (small, peeled and diced small)
- 3/4 lb. cauliflower (cut into bite-sized pieces)
- 15 oz. chickpeas (or garbanzo beans, drained, 1 can)
- 1/2 cup full fat coconut milk (unflavored and unsweetened)
- 2 Tbsp. fresh mint (chopped)
- 2 Tbsp. fresh parsley (chopped)
- raita (optional)
- greek yogurt (or labaneh, optional)
- mint (Fresh chopped, or cilantro, optional)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium1100mg46% |
| Potassium860mg25% |
| Protein15g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber10g40% |
| Sugars8g |
| Vitamin A80% |
| Vitamin C60% |
| Calcium15% |
| Iron25% |
* 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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