Directions:
- Bring a large pot of lightly salted water to a boil, then add the cauliflower and potatoes. Return to the boil and cook for 5 minutes approx.drain and set aside.
- Heat a large non stick frying pan, add the oil, then the curry powder, cumin and cayenne. Cook until fragrant ( about 30 seconds), then add the chickpeas and cook another minute.
- Stir in the tomatoes and sugar, cook 1 minute then add the cauliflower and potatoes, cook until the tomato sauce thickens and the vegetables are tender .
- Remove from heat and add the coriander and salt then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.53 Kcal (521 kJ) | ||
| Calories from fat | 66.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 11% | |
|---|---|---|---|
| Sodium | 378.99mg | 16% | |
| Potassium | 592.47mg | 13% | |
| Total Carbs | 12.1g | 4% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 4.39g | 9% | |
| Vitamin C | 87.5mg | 146% | |
| Iron | 1mg | 6% | |
| Calcium | 61.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 62.58 Kcal (262 kJ) | ||
| Calories from fat | 33.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 11% | |
|---|---|---|---|
| Sodium | 190.47mg | 16% | |
| Potassium | 297.75mg | 13% | |
| Total Carbs | 6.08g | 4% | |
| Sugars | 2.2g | 18% | |
| Dietary Fiber | 1.88g | 15% | |
| Protein | 2.2g | 9% | |
| Vitamin C | 44mg | 146% | |
| Iron | 0.5mg | 6% | |
| Calcium | 31mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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