NUTRITION

SERVINGS

INGREDIENTS

0.25 cup chickpeas

6 oz firm tofu

1 cup cauliflower florets

0.5 cup red bell pepper

0.25 tbsp olive oil

0.13 cup light coconut milk

1 tbsp red curry paste

3 tbsp nutritional yeast

0.5 tbsp hemp hearts

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp turmeric powder

PREPARATION

• 1

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

• 2

  Toss the cauliflower, chickpeas, and cubed tofu on the baking sheet with olive oil, sea salt, black pepper, and turmeric until evenly coated.

• 3

  Roast for 20 minutes, flipping halfway through, until the cauliflower is tender and the tofu is slightly golden.

• 4

  In a large skillet over medium heat, whisk together the light coconut milk, red curry paste, and nutritional yeast until the sauce is smooth and simmering.

• 5

  Add the roasted cauliflower, chickpeas, tofu, and chopped red bell pepper to the skillet, stirring well to coat everything in the curry sauce.

• 6

  Fold in the fresh spinach and cook for 1-2 minutes until the leaves are just wilted.

• 7

  Transfer the curry to a bowl and garnish with hemp hearts before serving warm.