Coconut chickpea cauliflower stew
Coconut stew with chickpeas, cauliflower, tomatoes, spinach and curry spices.
432 kcal per servingPrep time: 10 minServings: 2DinnerOne-pot stewChickpea and coconut
Ingredients
- 150 g cooked chickpeas
- 180 g cauliflower florets
- 180 ml light coconut milk
- 150 g chopped tomatoes
- 70 g spinach and 1 tsp curry powder
Method
- Toast the curry powder in a saucepan for 30 seconds.
- Add cauliflower, chickpeas, tomatoes and coconut milk and simmer 18 minutes.
- Stir in the spinach and cook for 2 minutes until wilted.
Calories in context
At 432 kcal per serving, this dish is about 22% of a 2000 kcal daily reference intake — the standard reference amount used on nutrition labels, not a personal target.
Eaten as the evening meal in a three-meal day, it is one part of a day whose real total depends on your own body, activity level and goals, not on any single recipe. For a calorie range that reflects those, rather than a generic reference figure, the tools below can help.
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