Ingredients
- 1 yellow onion, minced
- 1 tbsp ginger root, minced
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp cumin
- 1 tsp curry powder
- 3 tbsp tomato paste
- 2 15oz cans fire roasted diced tomatoes
- 1 can of chickpeas, rinsed and drained
- 2-3 cups cauliflower
- 1 large sweet potato (about 300g), chopped
- 1/2 lb yellow or red potatoes, chopped
- 1 cup full fat coconut milk (optional)
- 2 cups of water
Instructions
- In a saucepan over medium heat add in 1-2 tbsp of water your onion, and ginger until fragrant (about 5 minutes).
- Add in your the rest of your ingredients and bring to a low boil.
- Reduce heat to a simmer, cover and cook 20 minutes. Add salt and seasonings to taste. Serve over rice.
- ***If you are using coconut milk you may only need 1 cup of water instead of 2. If you are making the low fat version use the 2 cups of water.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 250 calories |
| Protein | 7.8 g (12.5%) |
| Carbs | 39.3 g (63.0%) |
| Fat | 7.8 g (28.1%) |
|
Protein (12.5%)
Carbs (63.0%)
Fat (28.1%)
|
|
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