Cauliflower Chickpea Curry

Makes 6 servings (1 cup per serving)

Ingredients

  • 1 tsp. canola oil
  • 1 cup onion, diced
  • 4 cups cauliflower, chopped
  • 2 cloves garlic, mined
  • 1 Tbsp. ginger, minced
  • 1 Tbsp. curry powder
  • 1 can (18 oz.) diced tomatoes
  • 1 tsp. lime juice
  • 1 can chickpea, drained and rinsed
  • 3 Tbsp. cilantro

 

Preparation

  1. Heat oil in a pot on medium-high heat.
  2. Add onions and curry powder, cook until onions begin to soften, approximately 8 minutes.
  3. Add cauliflower, garlic and ginger and cook for 5 minutes.
  4. Pour in the tomatoes and bring to a boil.
  5. Reduce heat and allow to simmer for 10 minutes.
  6. Stir in chickpeas and cook for 2 more minutes.
  7. Remove from heat and stir in chopped cilantro and lime juice.
  8. Serve and enjoy!

*Meal prep tip: make ahead of time and freeze for up to three months. Add fresh cilantro and lime juice once thawed and reheated.

 

Nutritional analysis per serving: 105 calories, 2 g fat, 5 g protein, 17 g carbohydrate (11 g available carbohydrate), 6 g fibre, 105 mg sodium

My Viva Plan Servings: 1 grain, 1 protein, 2 vegetable, 0 fruit, 0 fat, 0 dairy