Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
28
High
Nutrition per serving
Calories442.7 kcal (22%)
Total Fat14.4 g (21%)
Carbs64.3 g (25%)
Sugars12.6 g (14%)
Protein18.6 g (37%)
Sodium198.6 mg (10%)
Fiber11.2 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1yellow onion
1 tspginger
minced
3 clovesgarlic
minced
2 tspcurry powder
1 tspgaram masala
½ tspchili flakes
½ tsppaprika
½ tspturmeric
½ tspcoriander
1sweet potato
small, diced
0.5 headcauliflower
cut into florets
1 canchickpeas
rinsed
270mlcan coconut milk
1can diced tomatoes
Toppings
Instructions
Step 1
Chop and prepare all veggies. Place in bowls near stove. Add all spices into a bowl and place near the stove. Open cans and place near the stove. Add 1-2 tbsp of oil to a large pot or pan and heat up.
Step 2
Add onion, garlic and ginger to pan. Cook for 4-5 minutes. Deglaze the pan with water as needed. Add spices. Cook for 1 minutes until fragrant.
Step 3
Add the sweet potato, cauliflower, coconut milk and diced tomatoes. Mix well.
Step 4
Bring the curry to a boil. Cover the pan and simmer for 15-20 minutes until the veggies are soft and cooked through. Then stir chickpeas until warmed through.
Step 5
One finished, add salt and pepper or more seasonings as desired. Serve with rice and naan. Top with lime and cilantro. Enjoy!!
Notes
1 liked
0 disliked
Delicious
Makes leftovers
Spicy
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