Name: Chickpea and cauliflower curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 1/4 cups canned chickpeas, drained and rinsed; 2 tbsp nutritional yeast; 1/4 cup jasmine rice; 1/2 cup water; 1 tsp extra virgin olive oil; 1/3 cup yellow onion, diced; 3 oz cauliflower florets, cut into small pieces; 2 cloves garlic, minced; 2 tsp curry powder; 1/3 cup crushed tomatoes; 1/2 cup water; 1/2 tsp salt; 1 tbsp lemon juice; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

630 calories

Protein: 27g; 17% of calories
Carbs: 106g; 66% of calories
Fat: 12g; 16% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the oil in a 12-inch skillet over medium heat. Add the onion and cauliflower and cook until the onion is translucent, about 5 minutes.
Stir in the garlic and curry powder. Cook for 1 minute until fragrant.
Add the chickpeas, crushed tomatoes, water, nutritional yeast, and the remaining salt to the skillet. Simmer, stirring often, for 10 minutes until the cauliflower is tender and the sauce coats the chickpeas.
Stir in the lemon juice. Fluff the rice with a fork and plate it alongside the curry. Garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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