Curried Cauliflower and Chickpea Stew Recipe

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Ingredients:

Serving

2 tbsp vegetable oil
2 1/2 cups chopped onions
5 tsp curry powder
6 cups small cauliflower florets (from 1 medium head )
2 15 1/2- oz cans garbanzo beans ( chickpeas), drained
2 10- oz cans diced tomatoes with green chiles
1 14- oz can unsweetened coconut milk
1/2 cup chopped fresh cilantro

Directions:

1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.
*Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	906.68 Kcal (3796 kJ)
Calories from fat	338.18 Kcal
		% Daily Value*
Total Fat	37.58g	58%
Sodium	1013.31mg	42%
Potassium	3785.3mg	81%
Total Carbs	121.04g	40%
Sugars	30.38g	122%
Dietary Fiber	25.34g	101%
Protein	39.2g	78%
Vitamin C	446.9mg	745%
Iron	6.4mg	35%
Calcium	393.3mg	39%

Amount Per 100 g
Calories	62.36 Kcal (261 kJ)
Calories from fat	23.26 Kcal
		% Daily Value*
Total Fat	2.58g	58%
Sodium	69.69mg	42%
Potassium	260.34mg	81%
Total Carbs	8.32g	40%
Sugars	2.09g	122%
Dietary Fiber	1.74g	101%
Protein	2.7g	78%
Vitamin C	30.7mg	745%
Iron	0.4mg	35%
Calcium	27mg	39%

* 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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