Name: Chickpea and cauliflower curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 1/3 cups canned chickpeas, drained and rinsed; 1/3 cup nutritional yeast; 7 oz cauliflower 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; 1/2 tsp salt; 1/3 cup light coconut milk; 1/3 cup vegetable broth; 1 1/2 tsp lime juice; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

572 calories

Protein: 33g; 23% of calories
Carbs: 77g; 53% of calories
Fat: 16g; 25% of calories

Instructions

Prep 10 min · Cook 15 min

Heat the canola oil in a small pot over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic, ginger, and curry powder and cook for 1 minute until fragrant.
Add the chickpeas, cauliflower, light coconut milk, vegetable broth, and half the salt. Bring to a simmer, then reduce heat to low and cover. Simmer for 12 minutes. Uncover for the last 3 minutes to let the sauce reduce slightly. Done when cauliflower is tender and a fork slides easily into a floret.
Remove the pot from the heat. Whisk in the nutritional yeast a little at a time to avoid clumping. Mash a few chickpeas against the side of the pot with a spoon to thicken the sauce. Return to low heat for 2 minutes, then stir in the lime juice, cilantro, and the remaining salt.

Nutrition

Ingredients

Instructions

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