African Veg Curry

African Veg Curry

129

Ingredients

  • ½ head cauliflower

    1 red pepper

    1 small red onion

    2 tablespoon olive oil

    3 clove garlic

    2 tablespoon curry

    1 teaspoon cinnamon

    ¼ teaspoon salt

    ½ teaspoon cumin

    ½ teaspoon clove

    pinch corriander, tumeric, and paprika

    1 can garbanzo beans, drained and rinsed

    ½ small zucchini

    1 cup low-sodium vegetable broth

Total Time
40 min

Preparation

In a large skillet or stock pot, add 1 tablespoon of olive oil and heat of medium heat. Add onions and saute until translucent, about five minutes. Add cauliflower and pepper, continue to cook until cauliflower begins to soften- another five minutes.

While vegetables cook, in a small sauce pan combine remaining olive oil, garlic, and spices. Heat and whisk until sauce is warm and combined. Add spice mixture, beans, zucchini, and vegetable broth to vegetables. Continue to cook uncovered for 25-30 minutes, stirring occasionally. Liquid will reduce by half and vegetables will be cooked through.

Remove from heat and serve over rice (I used 10 minute rice.)

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Nutrition Facts

Amount Per Serving
Calories 490 Calories from Fat 120
% Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 890mg 37%
Potassium 1150mg 33%
Total Carbohydrate 73g 24%
Dietary Fiber 21g 84%
Sugars 15g
Protein 22g
Vitamin A 20%
Vitamin C 70%
Calcium 15%
Iron 45%

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy
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