"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Curried Cauliflower and Chickpeas Recipe

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This recipe for Curried Cauliflower and Chickpeas, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Krasemann
Added: Tuesday, March 25, 2008


Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes

1 large onion, chopped
1 tbsp. minced peeled fresh ginger
2 garlic cloves, minced
2 tbsp. curry powder
6 cups cauliflower florets
1 1/2 cups canned chickpeas
1 Golden Delicious apple, peeled and chopped
2 cups reduced-sodium vegetable broth
1/2 cup plain Greek-style yogurt

1.) Spray a large nonstick saucepan with nonstick spray and set over medium heat. Add the onion and cook, about 3 minutes. Add the ginger and garlic; cook, stirring constantly, just until fragrant, about 30 seconds. Add the curry powder and cook, stirring constantly, just until fragrant, about 20 seconds. Add the cauliflower, chickpeas, and apple; cook, stirring constantly, until lightly browned about 2 minutes.

2.) Stir in the broth and bring to a simmer, scraping up any browned bits with a spoon. Reduce the heat and cook, covered, until the cauliflower is tender, about 15 minutes.

3.) Remove the pan from the heat. Add the yogurt and stir until blended. Let the curry stand, covered, until the yogurt is heated through, about 5 minutes.

Nutrition (2 cups):
211 Calories
4g Fat / 2g Saturated Fat
36g Carbohydrates
10g Fiber
18g Protein
656mg Sodium

Weight Watchers




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