Cauliflower And Chickpea Curry

1. Fry curry paste in oil.

2. Add cauliflower, carrots, chickpeas. Fry for 5 minutes.

3. Add peas and pineapple, and fry for a further 5 minutes.

4. Add chicken stock, and simmer on low heat for 20 minutes.

5. Add coconut milk, and simmer for a further 20 minutes.

6. Serve with jasmine rice.

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Nutrient	Quantity
Total fats	226.8194 g
Protein	1106.4563 g
Carbohydrates	2967.5801 g
Energy	16427.4857 kCal
Fatty acids, total saturated 18:3 undifferentiated	7.0993 g
Water	43447.091 g
Aspartic acid	98.9439 g
Calcium, Ca	13693.4928 mg
Lutein + zeaxanthin	109431.2161 g
Fiber, total dietary	1075.745 g
Fatty acids, total saturated 22:0	0.642 g
Carotene, beta	103421.3217 g
Niacin	264.8145 mg
Vitamin A, RAE	9025.7529 g
Arginine	54.6345 g
Riboflavin	32.0247 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total polyunsaturated 15:0	0.642 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	4.815 g
Fatty acids, total saturated 20:1	0.0101 g
Glutamic acid	161.706 g
Sodium, Na	10797.3866 mg
Fatty acids, total saturated 16:1 undifferentiated	1.2298 g
Total lipid (fat)	226.8194 g
Manganese, Mn	155.2813 mg
Fructose	317.3184 g
Proline	35.0507 g
Fatty acids, total saturated 16:0	44.1955 g
Fatty acids, total saturated 8:0	6.009 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	4.173 g
Sucrose	19.413 g
Choline, total	17154.6372 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.963 g
Sugars, total	1279.6528 g
Serine	49.6677 g
Fatty acids, total saturated 10:0	10.5528 g
Fatty acids, total saturated 18:0	8.1801 g
Vitamin B-6	84.9153 mg
Selenium, Se	323.7635 g
Ash	340.7999 g
Fatty acids, total saturated 18:1 undifferentiated	20.7682 g
Pantothenic acid	330.6534 mg
Phenylalanine	37.9497 g
Copper, Cu	27.5227 mg
Betaine	0.7594 mg
Thiamin	39.9926 mg
Retinol	2.5361 g
Methionine	9.0566 g
Iron, Fe	461.0385 mg
Carbohydrate, by difference	2967.5801 g
Phosphorus, P	23163.5059 mg
Folate, total	26280.2641 g
Tocopherol, gamma	64.2 mg
Lycopene	1.28 g
Alanine	49.0539 g
Cholesterol	7.6082 mg
Valine	83.4975 g
Fatty acids, total saturated 18:2 undifferentiated	25.7047 g
Glycine	36.4529 g
Carotene, alpha	10918.56 g
Glucose (dextrose)	306.7748 g
Fatty acids, total saturated 14:0	15.3674 g
Zinc, Zn	138.0058 mg
Isoleucine	49.5721 g
Fatty acids, total saturated 12:0	38.0546 g
Fatty acids, total polyunsaturated	32.951 g
Fatty acids, total saturated 14:1	0.642 g
Leucine	72.7365 g
Tocotrienol, alpha	0.0623 mg
Vitamin A, IU	181524.6661 IU
Folate, DFE	26280.2641 g
Tryptophan	11.1137 g
Vitamin C, total ascorbic acid	24440.5741 mg
Phytosterols	5796.4408 mg
Fatty acids, total polyunsaturated 16:1 c	0.963 g
Fatty acids, total polyunsaturated 18:1 c	8.667 g
Fatty acids, total saturated 20:0	0.963 g
Fatty acids, total saturated 6:0	0.4894 g
Starch	1.8304 g
Tyrosine	32.8167 g
Vitamin K (phylloquinone)	8696.9811 g
Fatty acids, total saturated	126.2209 g
Histidine	22.4388 g
Fatty acids, total monounsaturated	23.3046 g
Threonine	41.8361 g
Folate, food	26280.2641 g
Fatty acids, total polyunsaturated 17:0	0.321 g
Fatty acids, total polyunsaturated 24:0	0.642 g
Vitamin E (alpha-tocopherol)	86.9789 mg
Magnesium, Mg	8768.2044 mg
Lysine	104.0369 g
Potassium, K	129423.7762 mg
Fatty acids, total polyunsaturated 24:1 c	0.642 g
Cystine	12.2633 g
Fluoride, F	325.096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Coconut milk	1 can	827.5862	19.934	85.7811
Cauliflower	300	8025	1595.37	89.88
Pineapple	1 can	123.6882	32.4558	0.2969
Carrot	1	52.48	12.2624	0.3072
chicken stock	250 ml	91.298	8.9523	3.0433
pea	150	6174	1109.85	29.4
chickpea	1 can	1133.4333	188.7556	18.1109
green curry paste	2 tablespoons	0	0	0