PCOS Cauliflower Curry - Cauliflower and Chickpea Coconut Curry
Nutrition per Serving
350
Calories
12g
Protein
45g
Carbs
15g
Fat
Grocery list: Cauliflower, Chickpeas, Coconut milk, Onion, Garlic, Curry powder, Turmeric, Cumin, Olive oil, Salt, Pepper. This recipe has a low GI, thanks to the cauliflower and chickpeas, which are both low-GI foods.
Ingredients
1 medium-sized cauliflower (about 500g/1.1lb), 1 can of chickpeas (400g/14oz), 1 can of coconut milk (400ml/13.5oz), 1 large onion, 2 cloves of garlic, 1 tablespoon of curry powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, 1 tablespoon of olive oil, Salt and pepper to taste
Instructions
1. Chop the onion and garlic. 2. Heat the olive oil in a large pan and sauté the onion and garlic until they become translucent. 3. Add the curry powder, turmeric, and cumin to the pan and stir well. 4. Cut the cauliflower into florets and add them to the pan. 5. Drain and rinse the chickpeas and add them to the pan. 6. Pour in the coconut milk and stir well. 7. Cover the pan and let it simmer for about 20 minutes, or until the cauliflower is tender. 8. Season with salt and pepper to taste. 9. Serve hot.
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