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  • Paul Golding

Curried Cauliflower


This dish is filled with tender cauliflower, nutrient-dense spinach, sweet pickled pimento peppers, and plump garbanzo beans all swimming in a creamy, dreamy curry sauce. With a flavor this deep and satisfying, you may forget that it's filled with all wholesome ingredients. Enjoy!

Courtesy of RealHealthyRecipes.com

Servings: 16 Here’s what you need

  • 2 heads cauliflower, chopped into florets

  • 2 Tablespoons olive oil1 large yellow onion, chopped

  • 1 Tablespoon garlic, minced

  • 3 Tablespoons curry powder1 (15oz) can garbanzo beans, drained and rinsed

  • ½ cup chicken broth or vegetable broth

  • 5 oz bag of fresh baby spinach1 (13.66oz) can coconut milk, full fat

  • ½ cup pickled sweet pimento peppers, chopped

  • 2 Tablespoons lime juice1 teaspoon sea salt

  • ½ teaspoon red pepper flakes


Instructions


  • Bring a large pot of water to boil.

  • Add the cauliflower florets and boil for 8 minutes, until fork tender.

  • Drain and set aside.

  • Wipe out the pot.

  • Return the pot to medium-high heat.

  • Add the olive oil, onion and garlic.

  • Cook until soft, about 5 minutes.

  • Add the curry powder and cauliflower florets and continue to cook for 2 minutes.

  • Add the garbanzo beans, chicken broth, spinach, coconut milk, pimentos, lime juice, salt and red pepper flakes.

  • Mix well and reduce to low heat, cover and simmer for 10 minutes. Enjoy!


Nutritional Analysis One serving equals: 185 calories, 8g fat, 17g carbohydrate, 4gg sugar, 169mg sodium, 7g fiber, and 8g protein.

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