Cauliflower and Chickpea Curry

Found this lovely in Fitness magazine!  I’ve been trying to find something appetizing to do with cauliflower! I have found it! I love this, and it’s in the crock pot – sweet! Definitely go for the high setting for a shorter amount of time, the longer time turned it into mush with a few big chunks – all depends what you are hoping to have!




3 cups cauliflower florets
1 15oz can chickpeas, rinsed and drained
1 cup loose-pack frozen cut green beans
1/2 cup onion – chopped
1 14 oz can chicken broth
2 or 3 teaspoons curry powder
1 14oz can light coconut milk


1. in a 3 1/2 – 4 quart slow cooker combine cauliflower, chickpeas, green beans, and onions.
Stir in broth and curry powder.
2. Cover and cook on low for 5-6 hours, or high for 2 1/2 to 3 hours.
3. Stir in coconut milk. Spoon rice, if using, into bowls, and ladle curry over the top.

Number of Servings: 4

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.5
  • Total Fat: 9.0 g
  • Cholesterol: 0.8 mg
  • Sodium: 865.7 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 7.5 g
  • Protein: 8.9 g

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