Chickpea Cauliflower Curry

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

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Servings: 10

Serving Size: 1 cup

Ingredients

1 pound Brown rice, prepared
1 cup Onion, diced
½ cup Vegetable broth, divided
2 tablespoons Garlic, diced
1 tablespoon Ginger, diced
1 cup Carrots, diced, sliced, or shredded
1 head Cauliflower, cut into small florets
2 cups Broccoli, cut into small florets
4 cups Garbanzo beans, drained and rinsed
1 – 13.66 fluid ounce can Coconut milk
2 tablespoons Curry powder
1 teaspoon Cumin powder
1 teaspoon Salt
2 cups Red bell pepper, sliced
4 tablespoons Cilantro, fresh, chopped

Preparation

1. Prepare rice following package instructions.
2. Over medium heat, dry sauté the onion, using ¼ cup of the vegetable broth as needed to de-glaze the pan. Cook onion until translucent. Add garlic and ginger, continue to sauté for 3 minutes, stirring constantly.
3. Add carrots, cauliflower, and broccoli and let cook for 5 minutes until beginning to become tender. Add garbanzo beans, coconut milk, curry powder, cumin, and salt. Stir to combine and turn heat down. Add red bell pepper.
4. Cover and simmer over low heat for 15-20 minutes until vegetables are tender, stirring occasionally.
Taste for seasoning and adjust as needed.
5. Serve curry over rice garnished with cilantro.

Nutrition information

Calories: 496 Total Fat: 11.8g Saturated Fat: 7.9g Monounsaturated Fat: 1.3g Polyunsaturated Fat: 1.3g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 84.1g Fiber: 11.7g Total Sugar: 4g Protein: 13.4g Sodium: 615.2mg Vitamin A: 131μg Vitamin C: 86.9mg Calcium: 105mg Iron: 4.82mg Folate: 154μg