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Servings: 1
22 g protein
69 g carbs
8 g fat
442 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
Instructions
- Take a deep sauce pan and heat oil over medium heat. Sauté onions, pepper, ginger and garlic until fragrant.
- Add chopped carrots and celery, mix and cook until tender.
- Add cauliflower, chickpeas, vegetable stock and all the spices, stir and cook to a simmer.
- Cover and let simmer for about 15 minutes.
- When the vegetables are tender, add coconut milk, lemon juice and cilantro, stir to mix.
- Bring to boil and cook until thick. Remove from the heat.
- Serve with Greek yogurt.
Nutritional Facts
per 1 serving size (unscaled)
Amount Per Serving
Calories 442 kcal
Calories from Fat 72
% Daily Values*
Total Fat 8 g
11.43%
Saturated Fat 0.96 g
4%
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 2.96 g
Cholesterol 4 mg
1.6%
Sodium 960 mg
41.74%
Potassium 966 mg
Total Carbohydrate 69 g
22.26%
Dietary Fiber 5.83 g
18.22%
Sugars 9.65 g
10.72%
Protein 22 g
Vitamin A 65%
Vitamin C 51.25%
Calcium 25.6%
Iron 38.46%
* Nutritional Values are estimated and may vary
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