Well-Fed Me

Zesty Lemon Cauliflower Curry

Serves: 4



  • 1 Tbsp olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh grated ginger
  • ½ cup sun-dried tomatoes
  • 1 large lemon, zested and juiced (2 Tbsp juice)
  • 1 15 oz can low-sodium garbanzo beans, drained and rinsed
  • 1 small head of cauliflower, cut into bite-size pieces
 (2½ cups)
  • 1 14 oz can “lite” coconut milk
  • 1 tsp ground ginger
  • 1 bunch dark leafy green (spinach or kale)
  • Dash of red pepper flakes or cayenne (optional)
  • Dash of salt (optional)


1. In a large pot, heat oil over medium heat. Add onions and
 saute until translucent, about 5 minutes.
2. Add garlic, ginger, sun-dried tomatoes and lemon zest. Saute another minute, until fragrant.
3. Increase heat and add lemon juice, garbanzo beans and cauliflower. Constantly stir until slightly browned. If there is not enough liquid, add a few tablespoons of water.
4. Add remaining ingredients. Not all greens will fit in the
 pan at once, add handfuls as they wilt.
5. Serve over Basmati rice, lentils or with Naan bread.

Per serving: 285 calories, 10g protein, 35g carbohydrate (9g fiber), 13g fat 
(6g sat, 7g mono/poly), 390mg sodium

Seasoned Cook

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