Curried Cauliflower With Chickpeas 580 Author: Canadian Living Credits: Curried Cauliflower With Chickpeas 580

This savoury dish has a little heat and a touch of sweetness from the raisins and caramelized onions. You'll find garam masala, an Indian spice blend, in the spice section of the supermarket. Serve over basmati rice.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2012

Ingredients

  • 1 tablespoon olive oil
  • 1 sweet onion (such as Vidalia), thinly sliced
  • 1 tablespoon granulated sugar
  • 2 tablespoons minced fresh ginger
  • 2 cloves garlic thinly sliced
  • 2 teaspoons garam masala
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cauliflower
  • 1 can chickpea drained and rinsed
  • 1/4 cup raisin
  • 4 cups packed fresh baby spinach

Method

In Dutch oven, heat oil over medium-high heat; cook onion and sugar, stirring occasionally, until beginning to brown, about 6 minutes.

Add ginger, garlic, garam masala, vinegar, cayenne, salt and pepper; reduce heat to medium-low and cook, stirring occasionally, until onion is deep golden, 8 to 10 minutes.

Meanwhile, cut cauliflower into florets to make 6 cups. Add to pan along with chickpeas, raisins and 1/4 cup water; cover and cook, stirring once or twice, until cauliflower is tender, about 18 minutes. Remove from heat. Stir in spinach.

Nutritional facts Per serving: about

  • Fibre 11 g
  • Sodium 487 mg
  • Sugars 20 g
  • Protein 10 g
  • Calories 284.0
  • Total fat 6 g
  • Potassium 736 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 52 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 85.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 31.0
  • Vitamin C 127.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Curried Cauliflower With Chickpeas

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