NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

1 cup cauliflower florets

0.5 cup red bell pepper

0.75 cup plain non-fat Greek yogurt

2 tbsp nutritional yeast

0.5 tsp olive oil

0.5 cup tomato puree

1 tsp curry powder

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

0.25 cup water

PREPARATION

• 1

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

• 2

  Toss the chickpeas, cauliflower, and bell pepper with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast for 20 minutes until the vegetables are tender and the chickpeas are slightly crisp.

• 4

  While roasting, place a large skillet over medium heat and sauté the minced garlic and grated ginger for 1 minute until fragrant.

• 5

  Stir in the tomato puree, curry powder, turmeric, nutritional yeast, and water, then simmer for 5 minutes.

• 6

  Add the roasted vegetables and chickpeas to the skillet and toss thoroughly to coat in the spice mixture.

• 7

  Turn off the heat and gently fold in the Greek yogurt until the sauce is creamy and well combined.

• 8

  Serve warm in a bowl, garnished with fresh herbs if desired.