Name: Chickpea and cauliflower curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 tbsp basmati rice; 1/2 cup water; 3/4 tsp salt; 1 tsp canola oil; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 2 tsp curry powder; 4 oz cauliflower, cut into small florets; 1/2 (15-oz) can chickpeas, drained and rinsed; 1/3 cup canned tomato sauce; 1 oz vital wheat gluten; 1 tsp lemon juice; 1/3 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, 3 tbsp of the water, and a pinch of the salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
In a small bowl, stir the vital wheat gluten with the remaining 1/4 cup of water into a stiff dough. Tear the dough into small, bite-size pieces.
Heat the canola oil in a 10-inch skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic, ginger, and curry powder, and cook for 1 minute until fragrant.
Add the cauliflower, chickpeas, tomato sauce, and the gluten pieces to the skillet. Season with the remaining salt. Cover the skillet and simmer over medium-low heat until the cauliflower is tender and the gluten pieces are firm, about 10 minutes. If the pan looks dry, add a splash of water. Uncover for the last minute if the sauce is too thin. Done when cauliflower is fork tender.
Stir the lemon juice into the curry. Fluff the rice with a fork and place it on a plate. Spoon the curry over the rice and garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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