Roasted Cauliflower Chickpea Curried Stew
Servings: 16
Calories: 525kcal
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Ingredients
- 4 tbsp olive oil
- 4 white onions diced
- 3 tbsp minced garlic
- 5 oz ginger juiced
- 3 tbsp yellow curry powder
- 4 thai chilis finely diced
- 5 carrots peeled and diced
- 2 heads cauliflower chopped into florets
- 3 cups sprouted chickpeas dried chickpea soaked in water overnight
- 6 cups coconut milk
- 6 cups tomato
- 1/4 cup lime juice
- 2 tsp coriander
- 3 tbsp himalayn salt
- 1920 g brown rice
- 320 g chickpea roasted
- 960 g cauliflower roasted
- 320 g carrot
- 80 g pumpkin seed
- 32 g sesame seed
Instructions
- Heat olive oil in large pot over medium heat - add onion and minced garlic - saute until onion begins to turn translucent - 5 mins
- Add chopped chili - saute 5 mins
- Add cauliflower, chickpeas and carrot
- Add spices and stir to coat - cook five mins till spices are fragrant
- Add canned tomato and ginger and coconut milk - bring to simmer - cook until carrots and cauliflower are tender
- Add salt - taste and adjust seasoning
- Store in airtight container up to four days - or in freezer one month
Notes
If substituting canned chickpeas - add in last ten minutes to warm
Nutrition
Serving: 1cup | Calories: 525kcal | Carbohydrates: 61g | Protein: 14g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 505mg | Potassium: 1045mg | Fiber: 11g | Sugar: 9g | Vitamin A: 7029IU | Vitamin C: 48mg | Calcium: 122mg | Iron: 7mg
Roasted Cauliflower Chickpea Curried Stew
Servings 16
Calories 525kcal
Ingredients
- 4 tbsp olive oil
- 4 white onions diced
- 3 tbsp minced garlic
- 5 oz ginger juiced
- 3 tbsp yellow curry powder
- 4 thai chilis finely diced
- 5 carrots peeled and diced
- 2 heads cauliflower chopped into florets
- 3 cups sprouted chickpeas dried chickpea soaked in water overnight
- 6 cups coconut milk
- 6 cups tomato
- 1/4 cup lime juice
- 2 tsp coriander
- 3 tbsp himalayn salt
- 1920 g brown rice
- 320 g chickpea roasted
- 960 g cauliflower roasted
- 320 g carrot
- 80 g pumpkin seed
- 32 g sesame seed
Instructions
- Heat olive oil in large pot over medium heat – add onion and minced garlic – saute until onion begins to turn translucent – 5 mins
- Add chopped chili – saute 5 mins
- Add cauliflower, chickpeas and carrot
- Add spices and stir to coat – cook five mins till spices are fragrant
- Add canned tomato and ginger and coconut milk – bring to simmer – cook until carrots and cauliflower are tender
- Add salt – taste and adjust seasoning
- Store in airtight container up to four days – or in freezer one month
Notes
If substituting canned chickpeas – add in last ten minutes to warm
Nutrition
Serving: 1cup | Calories: 525kcal | Carbohydrates: 61g | Protein: 14g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 505mg | Potassium: 1045mg | Fiber: 11g | Sugar: 9g | Vitamin A: 7029IU | Vitamin C: 48mg | Calcium: 122mg | Iron: 7mg
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