Cauliflower Chickpea Curry

Makes 6 servings (1 cup per serving)

Ingredients

  • 1 tsp canola oil
  • 1 cup diced onion
  • 1 tbsp curry powder
  • 4 cups cauliflower florets
  • 2 cloves minced garlic
  • 1 tbsp minced ginger root
  • 1 can (398 mL) diced tomatoes
  • 1 can (540 mL) chickpeas, drained and rinsed
  • 3 tbsp fresh chopped cilantro
  • 1 tsp lime juice

Preparation

  1. Heat oil in a medium pot over medium heat.
  2. Add onions and curry powder, cook until onions begin to soften, about 6 – 8 minutes.
  3. Add cauliflower, garlic and ginger and cook until cauliflower begins to soften, about 5 minutes.
  4. Add tomatoes and bring to a boil.
  5. Reduce heat simmer until cauliflower is tender, about 8 – 10 minutes.
  6. Add chickpeas and cook for 2 minutes.
  7. Remove from heat and add chopped cilantro and lime juice.
  8. Serve and enjoy!

*Meal prep tip: this can be made ahead and frozen 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 vegetables

 

Ingredients