Name: Chickpea curry with cauliflower rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas, drained and rinsed; 1 oz vital wheat gluten; 6 oz cauliflower rice; 1/3 cup yellow onion, diced; 1.5 oz red bell pepper, diced; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 1/2 tsp curry powder; 1/2 tsp salt; 1 tsp canola oil; 2/3 cup vegetable broth; 1 tbsp tomato paste; 1 tbsp lime juice; 1/4 cup fresh cilantro, chopped; 3 tbsp water

Instructions

Prep 15 min · Cook 10 min

Heat the oil in a 12-inch skillet over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes. Stir in the garlic, ginger, curry powder, and tomato paste, and cook until fragrant and the paste darkens, about 2 minutes.
In a small bowl, mix the vital wheat gluten with two tablespoons of the water. Knead briefly into a stiff dough, then pinch into small bite-size pieces.
Add the chickpeas, vegetable broth, and half the salt to the skillet. Drop the gluten pieces into the liquid. Simmer for 12 minutes, stirring occasionally, until the gluten pieces are firm and chewy. Use a spoon to mash a few chickpeas against the side of the pan to thicken the sauce.
While the curry simmers, place the cauliflower rice and the remaining tablespoon of water in a microwave-safe bowl. Cover and microwave until tender, about 3 minutes. Drain any excess liquid and season with the remaining salt.
Remove the curry from the heat and stir in the lime juice. Taste for seasoning. Serve the chickpea curry over the cauliflower rice and garnish with the cilantro.

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Instructions

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