NUTRITION

SERVINGS

INGREDIENTS

0.75 cups Cooked chickpeas

1 cup Cauliflower florets

0.25 tsp Extra virgin olive oil

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Red curry paste

0.25 cup Water

1 cup Baby spinach

0.5 cup Non-fat plain Greek yogurt

2 tbsp Nutritional yeast

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  In a large bowl, toss the cauliflower florets and cooked chickpeas with the extra virgin olive oil, ground turmeric, ground cumin, sea salt, and black pepper.

• 3

  Spread the vegetables and chickpeas in a single layer on the baking sheet and roast for 20-25 minutes until the cauliflower is tender and the chickpeas are slightly crisp.

• 4

  While the vegetables roast, place a large skillet over medium heat and whisk together the red curry paste and water until a smooth sauce forms.

• 5

  Add the roasted cauliflower, chickpeas, and baby spinach to the skillet, stirring gently until the spinach is just wilted.

• 6

  Remove the skillet from the heat and stir in the nutritional yeast and non-fat plain Greek yogurt until the sauce is creamy and well combined.