Ingredients:
- 3 tbsp coconut (or your preferred cooking oil) or 3 tbsp grapeseed oil (or your preferred cooking oil)
Directions:
- In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
- Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
- Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
- Serve on hot rice with yogurt on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.77 Kcal (393 kJ) | ||
| Calories from fat | 19.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 3% | |
|---|---|---|---|
| Sodium | 227.89mg | 9% | |
| Potassium | 517.43mg | 11% | |
| Total Carbs | 16.87g | 6% | |
| Sugars | 4.29g | 17% | |
| Dietary Fiber | 5.61g | 22% | |
| Protein | 3.82g | 8% | |
| Vitamin C | 44.6mg | 74% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 23mg | 128% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 50.4 Kcal (211 kJ) | ||
| Calories from fat | 10.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 3% | |
|---|---|---|---|
| Sodium | 122.5mg | 9% | |
| Potassium | 278.13mg | 11% | |
| Total Carbs | 9.07g | 6% | |
| Sugars | 2.31g | 17% | |
| Dietary Fiber | 3.01g | 22% | |
| Protein | 2.05g | 8% | |
| Vitamin C | 24mg | 74% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 12.4mg | 128% | |
| Calcium | 30.9mg | 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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