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Fast lamb curry with chickpea and cauliflower rice (Diabetes)
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Ingredients
- 450 g cauliflower, cut into florets
- 80 g onion, cut into halves
- 7 sprigs fresh coriander, leaves only
- 4 tsp extra virgin olive oil
- 1 tsp ground cumin
- 2 tsp curry powder (see Tip)
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground black pepper
- 400 g canned cherry tomatoes, no-added salt
- 120 g water
- 400 g canned chickpeas, no-added salt, rinsed and drained
- 140 g natural yoghurt, high protein (see Tip)
- 400 g boneless lamb leg steaks, cut into pieces (2 cm)
- Nutrition
- per 4 portions
- Calories
- 6100 kJ / 1460 kcal
- Protein
- 153 g
- Carbohydrates
- 83 g
- Fat
- 53 g
- Saturated fat
- 16 g
- Fiber
- 25 g
- Sodium
- 628 mg
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