Name: Hearty Chickpea and Vegetable Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 0.75 cup canned chickpeas; 8 oz firm tofu; 2 cup raw spinach; 0.5 cup tomato puree; 0.5 cup raw cauliflower florets; 1 tbsp nutritional yeast; 1 tbsp tamari; 1 tsp curry powder; 0.5 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup water; 1 tsp avocado oil

Nutrition

Per serving

452 calories

Protein: 37g; 31% of calories
Carbs: 41g; 34% of calories
Fat: 19g; 35% of calories

Instructions

Prep 10 min · Cook 15 min

Press the firm tofu between paper towels to remove excess moisture, then cut into 1/2-inch cubes.
Heat the avocado oil in a large skillet over medium-high heat. Add the tofu cubes and sear until golden on all sides.
Add the raw cauliflower florets and canned chickpeas to the skillet, sautéing for 3 minutes until slightly softened.
Stir in the tomato puree, water, tamari, curry powder, turmeric, sea salt, and black pepper.
Reduce the heat to medium-low, cover the skillet, and simmer for 8 minutes until the cauliflower is tender.
Stir in the nutritional yeast and raw spinach, cooking for an additional 2 minutes until the spinach is silky and wilted.

Nutrition

Ingredients

Instructions

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