Name: Chickpea and cauliflower coconut curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz extra-firm tofu, patted dry and cubed; 1/2 (15-oz) can chickpeas, drained and rinsed; 5 oz cauliflower, cut into small florets; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, minced; 1 oz spinach; 1/2 cup light coconut milk; 1 tsp canola oil; 2 tsp curry powder; 1/4 tsp salt; 1/2 cup water; 1 tbsp lime juice

Nutrition

Per serving

535 calories

Protein: 32g; 23% of calories
Carbs: 53g; 38% of calories
Fat: 25g; 40% of calories

Instructions

Prep 20 min · Cook 25 min

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu in a single layer and cook for 5 minutes, flipping once, until golden brown. Remove the tofu from the pan and set aside. Done when golden brown and firm.
Reduce the heat to medium and add the onion to the skillet. Cook for 7 minutes, stirring occasionally, until softened and lightly colored. Stir in the garlic, ginger, and curry powder, and cook for 1 minute until fragrant.
Add the chickpeas, cauliflower, coconut milk, water, and salt to the skillet. Bring the liquid to a simmer, then reduce the heat to low. Cover and cook for 12 minutes until the cauliflower is tender and easily pierced with a knife. Done when cauliflower is tender.
Stir in the seared tofu and the spinach. Cook for 2 minutes uncovered until the spinach is wilted. Stir in the lime juice and remove from the heat. Taste and add a pinch more salt if needed. Done when spinach is wilted.

Nutrition

Ingredients

Instructions

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