NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked chickpeas

7 oz extra firm tofu

1 cup cauliflower florets

2 cup fresh spinach

0.13 cup light coconut milk

0.5 medium yellow onion

2 cloves garlic

1 tbsp fresh ginger

1 tbsp curry powder

0.5 tsp ground turmeric

1 tsp sea salt

0.25 tsp black pepper

0.5 cup water

PREPARATION

• 1

  Prepare the tofu by pressing out excess moisture with a clean towel and cutting it into bite-sized cubes.

• 2

  In a large pot over medium heat, sauté the diced onion, minced garlic, and grated ginger with a splash of water for 5 minutes until softened.

• 3

  Add the curry powder, turmeric, sea salt, and black pepper to the pot and stir for 1 minute until the spices are fragrant.

• 4

  Add the cauliflower florets, chickpeas, tofu cubes, light coconut milk, and water to the pot.

• 5

  Bring the liquid to a gentle simmer, then cover and cook for 10 to 12 minutes until the cauliflower is tender.

• 6

  Remove the pot from the heat and stir in the fresh spinach until it is just wilted.