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Portions:

Cauliflower and Chickpea Curry

Prep time: 30 min | Total time: 60 min |

Additional soaking time: 24 hours

Conservation: 3 days |

Portions:

Allergens: Coconut

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the placeholder:

400 g dry chickpeas (soaked overnight)
3 potatoes
2 tbsp extra virgin olive oil
1 head of cauliflower
250 g cherry tomatoes
400 ml coconut milk
2 tbsp curry powder
1 1/2 tsp salt

Procedure

Boil the chickpeas in a pressure cooker for 15 minutes (until cooked, but still firm).

In the meantime, warm up the oil on medium heat and fry the potatoes for 10 minutes, stir occasionally.

Add the cauliflower and keep stirring occasionally for 5 minutes.

Add the chickpeas, coconut milk, curry powder and salt.

Bring to simmer and cover the pot. Cook for 15 minutes.

Add the tomates and let it cok for 10 more minutes.

When the potatoes are cooked, adjust the salt if necessary and serve.

Nutritional Information (per portion)

Calories: 532
Carbohydrates: 69 g
Protein: 20 g
Fat: 23 g
Iron: 6.7 mg
Calcium: 92.3 mg

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