Chickpea, Cauliflower, Potato,Tomato Curry

Rating: 5

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: 11 cups

Serving Size: 1 cup

Calories per serving: 289

Fat per serving: 5.0g

Nutrition Facts: Yields 11 cups, serving size 244.7g, calories 289, calories from Fat 45, total fat 5.0g, saturated fat 1.1g, trans fat 0g, cholesterol 3mg, sodium 384mg, total carbohydrates 49.5g, dietary fiber 13.3g, sugars 10.g, protein 13.6g, vitamin A 6%, calcium 9%, vitamin C 64%, iron 26%
Good Points: Low in saturated fat, very low in dietary fiber, high in manganese, very high in vitamin C


  • 3 cups of cooked cauliflower florets
  • 2 cans or 3 cups of cooked chickpeas, rinsed and drained
  • 3 cups of unsalted, no-MSG vegetable stock
  • 1 can or 2 cups of fire roasted diced tomatoes with liquid
  • 1/2 cup of green Anaheim chilies, chopped and drained (optional)
  • 3 cups of cooked potatoes, cubed
  • 1 medium sweet onion, diced
  • 1 tbsp. unsalted butter
  • 2 tsp. minced ginger
  • 1 tsp. sea salt
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. ancho chili pepper


  1. Sautee the onion in butter in a large pot until translucent.
  2. Add the vegetable stock, cauliflower, chickpeas, tomatoes, chilies, potatoes, ginger, sea salt, cumin, coriander and ancho chili pepper to the pot.
  3. Set the pot, uncovered on medium heat.
  4. Simmer for 30 minutes.
  5. Stir gently.
  6. Serve alone in a soup bowl or over Jasmine rice.
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