NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked chickpeas

1 cup Non-fat Greek yogurt

1 cup Cauliflower florets

1 cup Fresh spinach

0.5 cup Tomato puree

0.5 tbsp Extra virgin olive oil

0.5 tsp Turmeric powder

1 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh ginger

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Toss the cauliflower florets with olive oil, sea salt, and black pepper until evenly coated.

• 3

  Roast the cauliflower for 20 minutes until the edges are golden and tender.

• 4

  In a large non-stick skillet over medium heat, sauté the minced garlic and grated ginger until aromatic.

• 5

  Pour in the tomato puree, turmeric, and garam masala, allowing the flavors to meld for 5 minutes.

• 6

  Stir in the chickpeas and the roasted cauliflower, ensuring every piece is bathed in the spice mixture.

• 7

  Add the fresh spinach, stirring gently until the leaves are just wilted.

• 8

  Remove the skillet from the heat and fold in the Greek yogurt to create a luscious, protein-packed sauce.