Makes 6 servings (1 cup per serving)

Ingredients

• 1 tsp canola oil
• 1 cup diced onion
• 1 tbsp curry powder
• 4 cups cauliflower florets
• 2 cloves minced garlic
• 1 tbsp minced ginger root
• 1 can (398 mL) diced tomatoes
• 1 can (540 mL) chickpeas, drained and rinsed
• 3 tbsp fresh chopped cilantro
• 1 tsp lime juice

Preparation

1. Heat oil in a medium pot over medium heat.
2. Add onions and curry powder, cook until onions begin to soften, about 6 – 8 minutes.
3. Add cauliflower, garlic and ginger and cook until cauliflower begins to soften, about 5 minutes.
4. Add tomatoes and bring to a boil.
5. Reduce heat simmer until cauliflower is tender, about 8 – 10 minutes.
6. Add chickpeas and cook for 2 minutes.
7. Remove from heat and add chopped cilantro and lime juice.
8. Serve and enjoy!

*Meal prep tip: this can be made ahead and frozen for up to three months. Add fresh cilantro and lime juice once thawed and reheated.

 

Nutritional analysis per serving: 105 calories, 2 g fat, 5 g protein, 17 g carbohydrate (11 g available carbohydrate), 6 g fibre, 105 mg sodium

My Viva Plan® Servings: 1 grain, 1 protein, 2 vegetables

 

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