NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

4 oz Extra-firm tofu

3 tbsp Nutritional yeast

0.5 cup Green peas

1 cup Cauliflower florets

0.5 cup Tomato puree

1 cup Fresh spinach

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Curry powder

0.5 tsp Turmeric powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Water

PREPARATION

• 1

  In a large non-stick skillet over medium heat, sauté the diced onion, minced garlic, and grated ginger with a splash of water until softened and fragrant.

• 2

  Stir in the curry powder and turmeric, toasting the spices for 30 seconds to release their natural oils and aroma.

• 3

  Add the crumbled extra-firm tofu and cauliflower florets to the pan, tossing to coat them thoroughly in the spice mixture.

• 4

  Pour in the tomato puree and water, then stir in the chickpeas and nutritional yeast, mixing well to create a thick, savory sauce.

• 5

  Bring the mixture to a gentle simmer, cover the skillet, and cook for 8-10 minutes until the cauliflower florets are fork-tender.

• 6

  Fold in the frozen green peas and fresh spinach, stirring for 2 minutes until the peas are heated through and the spinach has wilted.

• 7

  Season the curry with sea salt and black pepper before serving warm in a shallow bowl.