Chickpea and Vegetable Curry Recipe

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Ingredients:

Serving

2 onions, sliced
4 cloves garlic, crushed
2 tsp curry powder
4 cups gluten-free vegetable stock
1 (15 oz) can chickpeas, drained and rinsed (or cook your own from dry )
1/2 cauliflower, cut into florets
2 broccoli, cut into florets
3 cups spinach leaves, washed and chopped roughly
2 tomatoes, chopped
10 1/2 oz firm tofu, cubed
1 -2 tsp red miso , dissolved in a little
boiling water or stock

Directions:

Heat a non-stick pan and fry onions in a little bit of stock or water until soft.
Add garlic and curry powder.
Cook for 1 minute then add the remaining stock, chickpeas, cauliflower and broccoli.
Cover and simmer for 10-15 minutes, until tender.
Add spinach leaves, tomatoes, tofu and miso.
Heat through until spinach is wilted and tofu is warmed through.
Serve!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	188.23 Kcal (788 kJ)
Calories from fat	44.79 Kcal
		% Daily Value*
Total Fat	4.98g	8%
Sodium	154.59mg	6%
Potassium	790.26mg	17%
Total Carbs	22.32g	7%
Sugars	7.4g	30%
Dietary Fiber	8.15g	33%
Protein	15.41g	31%
Vitamin C	118.1mg	197%
Iron	3.5mg	20%
Calcium	244.5mg	24%

Amount Per 100 g
Calories	54.54 Kcal (228 kJ)
Calories from fat	12.98 Kcal
		% Daily Value*
Total Fat	1.44g	8%
Sodium	44.79mg	6%
Potassium	228.96mg	17%
Total Carbs	6.47g	7%
Sugars	2.14g	30%
Dietary Fiber	2.36g	33%
Protein	4.46g	31%
Vitamin C	34.2mg	197%
Iron	1mg	20%
Calcium	70.8mg	24%

* 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.

Tastes

salty
savory
bitter
sweet

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