NUTRITION

SERVINGS

INGREDIENTS

1 cup Cauliflower florets

1 cup Canned chickpeas

0.5 cup Broccoli florets

0.5 medium Brown onion

2 clove Garlic

1 tsp Fresh ginger

0.5 cup Canned peeled plum tomatoes

0.5 whole Lemon

0.5 tsp Turmeric

1 tsp Garam masala

0.25 tsp Chili powder

1 tsp Olive oil

0.25 cup White basmati rice

1 cup Non-fat Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the basmati rice according to package instructions or use pre-cooked rice.

• 2

  Heat the olive oil in a large skillet over medium heat.

• 3

  Add the diced brown onion and sauté until translucent and softened.

• 4

  Stir in the minced garlic and fresh ginger, cooking for one minute until fragrant.

• 5

  Add the turmeric, garam masala, and chili powder, stirring constantly to toast the spices.

• 6

  Pour in the canned plum tomatoes, using a wooden spoon to break them into smaller pieces.

• 7

  Add the cauliflower florets, broccoli florets, and drained chickpeas to the skillet.

• 8

  Season with sea salt and black pepper, then cover and simmer for 12 minutes until the vegetables are tender.

• 9

  Squeeze the fresh lemon juice over the curry and stir to combine.

• 10

  Serve the curry over the fluffy basmati rice and top with a generous dollop of Greek yogurt.