Name: Hearty Chickpea and Vegetable Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.5 cup cooked quinoa; 1 cup canned chickpeas; 0.5 cup non-fat Greek yogurt; 3 tbsp nutritional yeast; 1 cup cauliflower florets; 1 cup baby spinach; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp fresh ginger; 1 tsp olive oil; 0.5 cup vegetable broth; 1 tsp curry powder; 0.25 tsp ground turmeric; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 20 min

Prepare the quinoa according to package instructions if not already cooked, ensuring it is light and fluffy.
Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion, minced garlic, and grated fresh ginger, sautéing for 3-4 minutes until the onion is translucent and fragrant.
Stir in the cauliflower florets, curry powder, ground turmeric, and ground cumin. Cook for 2 minutes, stirring constantly to toast the spices and coat the cauliflower.
Add the canned chickpeas, vegetable broth, and nutritional yeast to the skillet. Stir well to combine all ingredients.
Bring the mixture to a gentle simmer, then cover and cook for 8-10 minutes, or until the cauliflower is fork-tender.
Remove the lid and fold in the baby spinach, stirring for about 1 minute until the leaves are just wilted.
Season the curry with sea salt and black pepper to taste.
Serve the warm curry over the cooked quinoa and top with a generous dollop of non-fat Greek yogurt for added creaminess and protein.

Nutrition

Ingredients

Instructions

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