Name: Chickpea and cauliflower curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup long-grain white rice; 1/3 cup water; 1 cup canned chickpeas, drained and rinsed; 5 oz cauliflower, cut into small florets; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 tsp canola oil; 1 1/2 tsp curry powder; 1/3 cup crushed tomatoes; 1/2 tsp salt; 1/4 cup fresh cilantro, chopped; 1 oz vital wheat gluten; 3/4 cup water; 3/4 tsp lemon juice

Nutrition

Per serving

621 calories

Protein: 40g; 25% of calories
Carbs: 93g; 60% of calories
Fat: 10g; 15% of calories

Instructions

Prep 10 min · Cook 20 min

In a small saucepan, combine the rice and the first portion of water. Bring to a boil, then reduce heat to the lowest setting. Cover and simmer for 15 minutes. Turn off heat and let rest covered for 5 minutes. Done when tender and water is absorbed.
While rice cooks, heat oil in a 10-inch skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, ginger, and curry powder, cooking for 30 seconds until fragrant.
Whisk vital wheat gluten into 1/4 cup of the second portion of water in a small bowl until smooth. Add the remaining water, chickpeas, cauliflower, crushed tomatoes, and salt to the skillet. Stir in the gluten mixture. Cover and simmer for 10 minutes until cauliflower is tender. Done when cauliflower is tender.
Stir lemon juice into the curry. Fluff the rice with a fork and place in a shallow bowl. Top with the chickpea and cauliflower curry and garnish with fresh cilantro.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes