Published Nov 12, 2020
Cauliflower never gets the praise it deserves as a vegetable. Cruciferous vegetables are important in the human diet. It’s weight loss friendly and particularly good in curries and other seasoned dishes. High in fibre and B Vitamins, it is a natural plant-based nutrient that aids both body and brain health.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Rest Time: n/a
15ml extra virgin olive oil
150g sweet potato, diced and peeled
70g small cauliflower florets
1 red onion, finely chopped
2tsp medium curry powder
100ml vegetable broth
Small pinch of sea salt
250g chickpeas, rinsed and drained
400g reduced salt diced tomatoes, undrained
2tbsp chopped fresh parsley
140g plain 2% reduced-fat Greek yoghurt
- Heat the olive oil in a large non-stick pan over medium-high heat.
- Add the sweet potato to the pan, sauté for 3 minutes (or until beginning to soften). Decrease heat to medium.
- Add the cauliflower, onion, curry powder and turmeric; cook for a minute or two, stirring mixture constantly.
- Next, add in your broth, the pinch of sea salt, chickpeas and diced tomatoes and bring to a boil.
- Cover, reduce heat, and simmer 10 minutes or until the vegetables are tender, stirring occasionally.
- Sprinkle with parsley and serve with a dollop of yoghurt.
Per serving: Calories: 288Kcal, Carbohydrates 47g, Fats 5.2g, Protein 16g,
Written by Bev Walton
Food Writer and Nutritionist, dietician
A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.