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Curried Cauliflower

Published October 30, 2014
3 minute read
A white bowl contains a colorful, healthy dish of curried cauliflower florets, sliced carrots, black beans, peanuts, and green cilantro leaves. The vegetables are coated in a yellow sauce and mixed together. The bowl is placed on a wooden surface with a woven mat beneath it—an appealing vegan recipe. MyFitnessPal Blog
Published October 30, 2014
3 minute read
In This Article

Curried cauliflower is yet one more way you can enjoy what some are calling “the new kale.” Courtesy of Meals that Heal, this recipe calls for cauliflower florets and carrots to be steamed before cooking so that you can spend less time simmering and more time enjoying your meal. This delightful curry combination is great for vegetarians and vegans and can be paired with brown rice for a satisfying dinner.

Curried Cauliflower 

Ingredients

  • 1 large head Cauliflower, cut into small florets
  • 2 large Carrots, cut into 1/2″ thick diagonal slices
  • 2 tablespoons Olive Oil
  • 1 medium Onion, chopped
  • 1 tablespoon fresh Ginger, finely chopped
  • 2 cloves Garlic, minced
  • 1 tablespoon unbleached All-Purpose Flour
  • 2 teaspoons Curry Powder
  • 1 cup Chicken Broth (Vegetable Broth if desired)
  • 2 tablespoons Dry White Wine
  • 1 can (19 ounces) Chickpeas, rinsed and drained
  • 1/2 cup fresh Cilantro, chopped

Directions

Place a steamer basket in a large saucepan with 1/2″ of water. Place the cauliflower and carrots in the steamer. Bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 10 minutes, or until tender. Place the in a bowl to keep warm. Rinse and dry the saucepan.

Heat the oil in the same saucepan over medium heat. Add the onion, ginger, and garlic. Cook, stirringly frequently, for 3 minutes, or until soft.

In a cup, combine the flour and curry powder. Add to the saucepan and cook, stirring, for 1 minute. Gradually stir in the broth and wine and bring to a boil. Reduce the heat to low and simmer, stirring frequently, for 5 minutes, or until the sauce is lightly thickened.

Add chickpeas and cook, stirring, for 3 minutes, or until heated through. Add to the vegetables in the bowl and toss gently just until combined. Sprinkle with cilantro for garnish.

Nutrition Information

Serves:  6 |  Serving Size: 1/6 of dish

Per serving: Calories: 176; Total Fat: 5g; Saturated Fat: 0g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 197mg; Total Carbohydrates: 25g; Dietary Fiber: 9g; Sugars: 5g; Protein: 8g

Nutrition Bonus: Potassium: 61mg; Iron: 10%; Vitamin A: 8%; Vitamin C: 114%; Calcium: 7%

MealsthatHealThis recipe is from Meals that Heal, courtesy of Fitbie.com. Fitbie is a diet and fitness destination for eating tipsand workout advice to inspire you to reach the next level on your fitness journey. For more, follow Fitbie on TwitterFacebook orPinterest.

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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