Directions:
- In a large skillet hear oil over medium heat. Add garlic, onion, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cook, stirring, 1 minute.
- Add tomatoes with liquid and chickpeas and bring to a boil, stirring.
- Gradually stir in 3/4 cup of tomato juice or water; return to a boil.
- Add spinach then place cauliflower on top of stew. Cover, reduce heat to medium-low and simmer until cauliflower is tender, about 10 minutes.
- Season with salt and cayenne and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.51 Kcal (563 kJ) | ||
| Calories from fat | 24.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 4% | |
|---|---|---|---|
| Sodium | 223.33mg | 9% | |
| Potassium | 617.64mg | 13% | |
| Total Carbs | 25.04g | 8% | |
| Sugars | 7.39g | 30% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 4.3g | 9% | |
| Vitamin C | 40mg | 67% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1.3mg | 7% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 59.04 Kcal (247 kJ) | ||
| Calories from fat | 10.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 4% | |
|---|---|---|---|
| Sodium | 98.02mg | 9% | |
| Potassium | 271.08mg | 13% | |
| Total Carbs | 10.99g | 8% | |
| Sugars | 3.24g | 30% | |
| Dietary Fiber | 2.02g | 18% | |
| Protein | 1.89g | 9% | |
| Vitamin C | 17.6mg | 67% | |
| Vitamin A | 0.3mg | 23% | |
| Iron | 0.6mg | 7% | |
| Calcium | 28.6mg | 7% | |
* 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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