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Servings: 1
22 g protein
69 g carbs
8 g fat
442 kcal

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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