Cauliflower Chickpea Curry
Ingredients
The curry
-
15
oz
can tomato sauce
-
1
cup
vegetable broth
-
2
tsp
pure maple syrup
-
1
tsp
curry powder
-
½
tsp
cumin
-
1
tsp
salt
The vegetables
-
1
head
cauliflower, chopped
-
1
medium
red pepper, chopped
-
15
oz
can chickpeas, drained and rinsed
-
2
scallions, diced
Instructions
- In a large skillet, combine tomato sauce, broth, maple syrup, curry powder, cumin, and salt. Cook over medium heat until bubbling.
- Lower the heat to medium-low and add the chopped cauliflower. Cover and cook for 5 minutes.
- Add the red pepper and continue to cook, covered, until the vegetables are almost tender (another 5 to 10 minutes).
- Add the chickpeas and cook for another couple of minutes until everything is tender.
- Serve warm with scallions on top.
Nutrition Facts (estimated)
Servings
8
Calories
91
Total fat
1g
Total carbohydrates
16g
Total protein
5g
Sodium
858mg
Cholesterol
0mg
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