Name: Chickpea and cauliflower curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/2 cup water; 3/4 tsp salt; 1 tsp canola oil; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 6 oz cauliflower, cut into small florets; 1/2 cup canned chickpeas, drained and rinsed; 1 1/2 tsp curry powder; 1/4 tsp ground turmeric; 1/3 cup crushed tomatoes; 1/2 cup vegetable broth; 1/2 cup nutritional yeast; 1 1/2 tsp lemon juice; 1/4 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, water, and half the 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. Done when tender and water is absorbed.
While the rice cooks, heat the oil in a skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the cauliflower, chickpeas, curry powder, and turmeric to the skillet. Stir to coat. Pour in the crushed tomatoes and vegetable broth. Bring to a simmer, cover, and cook for 10 minutes until the cauliflower is tender. Done when cauliflower is fork-tender.
Remove the skillet from the heat. Whisk the nutritional yeast, lemon juice, and the rest of the salt into the curry gradually for 1 minute until a creamy sauce forms. If it is too thick, stir in 1 tablespoon of water. Fluff the rice and serve it alongside the curry, topped with cilantro.

Nutrition

Ingredients

Instructions

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

More dinner recipes