Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. Patrick McGilvray, Cincinnati, Ohio.
1 inch Package extra firm tofu, drained and cut into 1/2 cubes
1 cup Vegetable Broth
1 can Garbanzo beans or chickpeas, rinsed and drained
1 can Coconut milk
1 cup Frozen peas
Hot cooked rice
Chopped Fresh Cilantro
Nutrition value
94
calories per serving
4 g Fat8 g Protein6 g Carbs5 g FiberOther
Current Totals
4 g Fat
8 g Protein
6 g Carbs
5 g Fiber
MacroNutrients
Carbs
6 g
Protein
8 g
Fiber
5 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
32 mg
Iron
2 mg
Vitamin A
910 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
43 mcg
Vitamin B12
0 mcg
Vitamin C
26 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
40 mg
Manganese
0 mg
Phosphorus
68 mg
Selenium
7 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment