Name: Chickpea and cauliflower curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1 cup water; 1 oz vital wheat gluten; 1/2 cup canned chickpeas, drained and rinsed; 5 oz cauliflower, cut into small florets; 1 tsp canola oil; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1/3 cup canned crushed tomatoes; 1 1/2 tsp curry powder; 1/2 tsp salt; 1 tbsp lemon juice; 1/4 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the basmati rice and a third of the water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, combine the vital wheat gluten and 3 tablespoons of the remaining water in a small bowl. Stir until a stiff dough forms. Let it rest for 5 minutes, then pinch the dough into small, bite-size pieces.
Heat the canola oil in a 12-inch skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, ginger, and curry powder and cook for 1 minute until fragrant.
Add the chickpeas, cauliflower, crushed tomatoes, seitan pieces, salt, and the rest of the water to the skillet. Cover and simmer for 12 to 15 minutes until the cauliflower is tender and the seitan pieces are firm and chewy. Done when cauliflower is fork-tender.
Remove the skillet from the heat and stir in the lemon juice. Fluff the rice and place it in a bowl. Top with the curry and garnish with chopped cilantro.

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Ingredients

Instructions

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