NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

6 oz Extra firm tofu

1 cup Cauliflower florets

1 cup Fresh spinach

0.5 cup Tomato puree

3 tbsp Nutritional yeast

1 tbsp Red curry paste

0.5 tbsp Full-fat coconut milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Turmeric powder

1 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Spread the cauliflower florets, cubed tofu, and chickpeas onto the sheet in a single layer.

• 3

  Season the vegetables and protein with garlic powder, turmeric, salt, and pepper, then roast for 25 minutes until the cauliflower is tender and the tofu is golden.

• 4

  While roasting, combine the tomato puree, red curry paste, and coconut milk in a large skillet over medium heat.

• 5

  Stir in the nutritional yeast and simmer the sauce for 5 minutes to allow the flavors to meld.

• 6

  Fold the roasted vegetables, chickpeas, and tofu into the simmering sauce.

• 7

  Add the fresh spinach and stir until it is just wilted and the curry is heated through.