Name: Hearty Chickpea and Vegetable Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 10 oz raw firm tofu; 0.33 cup canned chickpeas; 0.5 tsp olive oil; 0.25 cup raw yellow onion; 1 tsp raw minced garlic; 1 tsp raw minced ginger; 1 cup raw cauliflower florets; 0.5 cup vegetable broth; 1 tbsp curry powder; 0.5 tsp turmeric; 0.5 tsp sea salt; 0.25 tsp black pepper; 2 cups raw spinach; 2 tbsp nutritional yeast

Nutrition

Per serving

473 calories

Protein: 41g; 32% of calories
Carbs: 43g; 34% of calories
Fat: 19g; 34% of calories

Instructions

Prep 10 min · Cook 15 min

Press the raw firm tofu between paper towels for 5 minutes to remove excess moisture, then cut into 1-inch cubes.
Heat the olive oil in a large skillet over medium-high heat and add the tofu cubes, searing until golden brown on all sides.
Stir in the raw yellow onion, raw minced garlic, and raw minced ginger, cooking for 3 minutes until the onion is translucent and fragrant.
Add the curry powder, turmeric, sea salt, and black pepper, stirring constantly for 1 minute to toast the spices and release their oils.
Pour in the vegetable broth and add the canned chickpeas and raw cauliflower florets, bringing the mixture to a gentle simmer.
Cover the skillet and cook for 8 minutes, or until the cauliflower is fork-tender and the sauce has slightly thickened.
Remove from heat, then fold in the raw spinach and nutritional yeast, stirring until the spinach is wilted and the sauce is creamy and golden.

Nutrition

Ingredients

Instructions

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