Cauliflower and Tomato Coconut Curry

Cauliflower and Tomato curry
Cauliflower and Tomato Coconut Curry
Serves 6
Cauliflower and Tomato Coconut Curry - Nourishing and flavorful curry that’s easy to put together and high in nutrients. Works for vegetarian, vegan, gluten-free and dairy-free diets.
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Total Time
45 min
Total Time
45 min
404 calories
47 g
0 g
22 g
11 g
14 g
461 g
617 g
9 g
0 g
5 g
Nutrition Facts
Serving Size
461g
Servings
6
Amount Per Serving
Calories 404
Calories from Fat 187
% Daily Value *
Total Fat 22g
34%
Saturated Fat 14g
72%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 617mg
26%
Total Carbohydrates 47g
16%
Dietary Fiber 7g
29%
Sugars 9g
Protein 11g
Vitamin A
272%
Vitamin C
120%
Calcium
13%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 yellow onion
  2. 1 pound sweet potato (4 cups chopped)
  3. 1 head cauliflower (5 cups chopped)
  4. 2 tablespoons olive oil
  5. 1 teaspoon kosher salt, divided
  6. 2 tablespoons curry powder*
  7. 1 tablespoon garam masala
  8. 1 teaspoon cumin
  9. ¼ teaspoon cayenne
  10. 23-ounce jar of Muir Glen diced San Marzano plum tomatoes
  11. 15-ounce can full-fat coconut milk*
  12. 15-ounce can chickpeas
  13. 4 cups spinach leaves
  14. Cilantro, for garnish
  15. Brown rice, for serving
Instructions
  1. Prepare the brown rice according to the package instructions.
  2. Dice the onion. Chop the sweet potato into bite-sized chunks (do not peel). Chop the cauliflower into florets.
  3. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes, then add the sweet potato and saute 3 minutes. Add cauliflower and ½ teaspoon kosher salt and saute another 5 minutes. Stir in 2 tablespoons curry powder, 1 tablespoon garam masala, 1 teaspoon cumin, and ¼ teaspoon cayenne. Add the Muir Glen tomatoes and coconut milk. Bring to a boil, then cover, reduce heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender.
  4. Drain and rinse the chickpeas. When the vegetables are tender, add the chickpeas and 4 cups spinach and stir for 2 minutes until the spinach is wilted. Add another ½ teaspoon kosher salt to taste, adding additional salt if necessary.
  5. Garnish with chopped cilantro, and serve with brown rice.
Notes
  1. Cauliflower and Tomato Coconut Curry
beta
calories
404
fat
22g
protein
11g
carbs
47g
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