Curried Cauliflower and Chickpea Dump Dinner
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By Food Network.com
Curried Cauliflower and Chickpea Dump Dinner
Instructions
Cook:20min
Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal that pulls from Indian pulao.
Updated at: Thu, 09 Jan 2025 07:27:33 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
43
High
Nutrition per serving
Calories639.1 kcal (32%)
Total Fat26.7 g (38%)
Carbs86.8 g (33%)
Sugars7.2 g (8%)
Protein17.5 g (35%)
Sodium638.4 mg (32%)
Fiber11.5 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
nonstick cooking spray
2 cupslow-sodium vegetable broth
1 x 13.5 ouncecan unsweetened coconut milk
4 clovesgarlic
finely grated
1 tablespoonfresh ginger
finely grated, peeled, from a 1 - to 2 - inch piece
1serrano chile pepper
stemmed and finely chopped, remove seeds for less heat
2 ½ teaspoonscurry powder
preferably, madras
kosher salt
2 x 15.5 ouncecans chickpeas
drained and rinsed
2 cupsbaby spinach
lightly packed, roughly chopped
1 ½ cupsbasmati rice
0.5 headcauliflower
medium, cut into small florets
0.5red onion
small, thinly sliced
cilantro leaves
for serving
plain whole milk yogurt
for serving
lime wedges
for serving
Instructions
View on Food Network.com
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