PCOS Curry Recipe - Cauliflower and Pea Curry
Nutrition per Serving
250
Calories
8g
Protein
30g
Carbs
10g
Fat
Grocery list: 1 medium cauliflower, 200g frozen peas, 1 onion, 2 garlic cloves, curry powder, 400g can chopped tomatoes, 200g can chickpeas, fresh coriander. Key GI ingredients: Cauliflower (low GI), peas (low GI), chickpeas (low GI).
Ingredients
1 medium cauliflower (about 500g/1lb 2oz), 200g frozen peas, 1 tbsp vegetable oil, 1 onion, finely chopped, 2 garlic cloves, crushed, 1 tbsp curry powder, 400g can chopped tomatoes, 200g can chickpeas, drained, fresh coriander, chopped, to serve
Instructions
1. Heat the oil in a deep frying pan or wok, stir in the onions and garlic, and cook gently until softened. 2. Stir in the curry powder, then tip in the tomatoes, cauliflower, chickpeas and 200ml water. 3. Cover the pan and leave to simmer for about 30 mins until the cauliflower is tender and the sauce has thickened. 4. Stir in the peas, return the lid and cook for a further 5 mins. 5. Serve scattered with chopped coriander.
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