Name: Chickpea and wheat gluten curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/2 cup canned chickpeas, drained and rinsed; 1.5 oz vital wheat gluten; 1/4 cup white rice; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1/2 medium zucchini, diced; 1 oz fresh spinach; 3 tbsp light coconut milk; 1/3 cup crushed tomatoes; 1 tsp canola oil; 1 1/2 tsp curry powder; 1/2 tsp salt; 1/2 cup water; 1 tbsp lemon juice

Nutrition

Per serving

585 calories

Protein: 45g; 31% of calories
Carbs: 75g; 51% of calories
Fat: 12g; 18% of calories

Instructions

Prep 15 min · Cook 20 min

Heat oil in the skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, and curry powder, cooking for 1 minute until fragrant.
In a small bowl, whisk the vital wheat gluten with about one third of the water to form a thick, rubbery paste. Tear or pinch the paste into small, pea sized pieces and set aside. Add the remaining water, rice, chickpeas, crushed tomatoes, and salt to the skillet.
Bring the mixture to a boil. Add the gluten pieces and the coconut milk. Reduce heat to low, cover, and simmer until the rice is tender, about 18 minutes. If the pan looks dry at 12 minutes, add a splash of extra water.
Stir in the zucchini and spinach. Cover and cook until the zucchini is just tender and the spinach has wilted, about 4 minutes. Remove from heat, stir in the lemon juice, and let sit for 2 minutes to thicken before plating.

Nutrition

Ingredients

Instructions

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