Quick Cauliflower and Chick Pea Curry

Preparation Time: less than 30 minutes
  • 1 small onion, chopped
  • 1 teaspoon canola oil
  • 1 to 2 teaspoons curry powder (to taste)
  • 1 14-oz.can whole tomatoes, drained and broken up
  • 1 small head cauliflower, broken into small flowerets
  • ½ pound fresh green beans, or 2 cups frozen
  • 1 potato, cubed
  • 1 15-oz. can chickpeas, drained
  • Cooked rice for serving*
In a large skillet, sauté onion in oil until soft. Add curry powder and stir well. Add vegetables and simmer covered until they are soft, stirring occasionally. If using frozen green beans, add towards the end as the other vegetables begin to soften. Add chickpeas and heat through. Serve over brown basmati rice or regular brown rice.
Note: Other vegetables that work well with the cauliflower are red pepper, green peas, carrots, and spinach. Spinach should be added at the end with the chick peas. Be creative!
1 ½ Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
Calories: 131
Total Fat: 2.3g
Saturated Fat: 0.2g
% of Calories from Fat: 14%
% of Calories from Saturated Fat: 1%
Protein: 7g
Carbohydrates: 24g
Cholesterol: 0mg
Dietary Fiber: 7g
Sodium: 188mg
 *Nutrition information does not include rice.
Each serving provides: An excellent source of vitamin C and fiber and a good source of folate and potassium.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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