Curry with Chickpeas and Cauliflower

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Average: 4.5 (2 votes)
(2 votes)
Curry with Chickpeas and Cauliflower
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
300
calories
Calories

Healthy, because

Even smarter

Nutritional values

Cauliflower provides us with plenty of vitamin C - the water-soluble vitamin plays a decisive role in the immune system. Almond kernels provide cell-protecting vitamin E, protein and unsaturated fatty acids. Greek yoghurt also scores with a lot of protein and bone-strengthening calcium. The vital substance package is rounded off with folic acid from spinach.

Would you like a satiating side dish with this? No problem: If you prefer a more classical style, we recommend natural rice with curry; millet or quinoa are also good to go with it and full of vital substances.

1 serving contains
(Percentage of daily recommendation)
Calorie300 cal.(14 %)
Protein15 g(15 %)
Fat18 g(16 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage10.7 g(36 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.9 mg(49 %)
Vitamin K171.7 μg(286 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.5 mg(36 %)
Folate158 μg(53 %)
Pantothenic acid2.5 mg(42 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C150 mg(158 %)
Potassium911 mg(23 %)
Calcium176 mg(18 %)
Magnesium108 mg(36 %)
Iron3.8 mg(25 %)
Iodine9 μg(5 %)
Zinc2.1 mg(26 %)
Saturated fatty acids6.5 g
Uric acid230 mg
Cholesterol24 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
800 grams Cauliflower
250 grams chickpeas (from a can)
50 grams blanched almonds
100 grams Spinach
1 onion
2 Tbsps Ghee (or clarified butter)
1 tsp Turmeric
½ tsp Cumin
½ tsp ground ginger
150 milliliters Vegetable broth
150 grams Yogurt (0.1% fat)
2 Tbsps chopped fresh cilantro
salt
freshly ground peppers
How healthy are the main ingredients?
CauliflowerCauliflowerchickpeasSpinachalmondGhee

Preparation steps

1.

Rinse the cauliflower and drain the chickpeas. Rinse the chickpeas and drain well.

2.

Coarsely chop the almonds. Rinse, trim and drain the spinach leaves well. Peel the onion, finely chop and sauté in hot ghee. Add the turmeric, cumin and ginger, sauté briefly and deglaze with the vegetable broth. Add the cauliflower, chickpeas and almonds, season with salt, cover and simmer gently, stirring occasionally, 10-15 minutes.

3.

Stir in the yogurt, cilantro and spinach (do not allow mixture to boil). Season with salt and pepper and serve.

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