Cauliflower & Chickpea Curry

Number of Servings: 6 (286g)
Active Time: 30 min.
Total Time: 30 min.
Cauliflower & Chickpea Curry

The trick to making a good curry is to layer and time the cooking of ingredients to make sure that the final dish perfectly showcases the textures of the vegetables which have been seasoned at just the right moment. This one gets it right.


  • 4 cups cauliflower florets
  • 1 cup diced yellow potato
  • 1 cup low-sodium vegetable broth, divided
  • 1 cup thinly sliced red onion
  • 3 garlic cloves, thinly sliced
  • 2 Tbsp. curry powder
  • 3 cups thinly sliced cabbage
  • 1 (15 oz.) can chickpeas, rinsed and drained
  • 1 cup green beans
  • ¾ cup lite unsweetened coconut milk
  • Pepper to taste


  1. Add cauliflower and potatoes to a large pot and cover with water. Bring to a boil and cook for 3 minutes. Drain and set aside.
  2. In large, heavy-bottomed pan, heat ½ cup broth over medium-high heat. Add onion and garlic, and cook until onion is translucent (4-5 minutes). Mix in curry powder until fragrant (30 seconds).
  3. Add cabbage and cook, stirring occasionally, until wilted, adding water if needed to prevent pan from going dry (4-5 minutes).
  4. Add chickpeas, green beans, cauliflower, and potatoes. Pour in remaining ½ cup broth and coconut milk. When liquid comes to a simmer, reduce heat and simmer, stirring occasionally, until potatoes are tender (10-15 minutes). Season to taste with pepper and serve.

Nutrition Facts

6 servings per container

Serving Size 286g

Amount per serving
Calories 125
% Daily Value*
Total Fat 3.5g 4%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.5g
Cholesterol 0mg 0%
Sodium 175mg 7%
Total Carbohydrate 21g 8%
Dietary Fiber 6.5g 25%
Total Sugars 3g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 6g
Protein 5g
Vitamin D 0mcg 0%
Calcium 78.8mg 6%
Iron 1.8mg 10%
Potassium 560mg 10%
Vitamin A 18.5mcg 2%
Vitamin C 58.6mg 70%
Vitamin E 0.8mg 6%
Vitamin K 22.7mcg 20%
Thiamin 0.1mg 8%
Riboflavin 0.1mg 8%
Niacin 1.9mg 15%
Vitamin B6 0.5mg 30%
Folate 82.4mcg 21%
Vitamin B12 0mcg 0%
Biotin 1.9mcg 6%
Chloride 4.8mg 0%
Pantothenate 0.8mg 20%
Phosphorus 107.9mg 8%
Iodine 0.4mcg 0%
Magnesium 44.5mg 10%
Zinc 0.8mg 10%
Selenium 2.9mcg 6%
Copper 0.2mg 20%
Manganese 0.8mg 35%
Chromium 0mcg 0%
Molybdenum 36.8mcg 80%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Cauliflower, Garbanzo Beans (garbanzo Beans, Water, Salt, Disodium Edta), Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Cabbage, Lite Coconut Milk (water, Coconut & Guar Gum), Potatoes, Green Beans, Onion, Curry Powder (spices, Turmeric, Garlic, Silicon Dioxide), Garlic.

Latest from Our Blog

School Lunch Supplies List

back to school written in colorful letters on a lunchbox

It’s back to school season. That means it’s time to stock up on new gear, so your students are prepared to start the school year in style. Don’t forget about school lunch as you create your shopping lists. Whether your family has decided between school lunch or lunch from home, there will likely be a field trip where your child could use these lunch supplies. Parents have a lot of cool new products to choose from to ensure that their child’s lunch is not only nutritious and safe, but also looks appetizing at lunch time. For this month’s Nutritious Nudge, I created a list of lunch supplies and considerations to help parents with their back to school shopping. 

Continue Reading »