One-Pot Curried Cauliflower With Couscous And Chickpeas Recipe

Name: One-Pot Curried Cauliflower With Couscous And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons virgin coconut oil, room temperature, divided; 1 large head cauliflower (about 2 pounds), coarsely chopped; 1 medium red onion, thinly sliced; 3 large garlic cloves, coarsely chopped; 2 teaspoons curry powder; 2 teaspoons kosher salt; 1 1/4 teaspoons ground cumin; 3 cups; or store-bought low-sodium vegetable broth; 1 (15.5-ounce) can chickpeas, drained, rinsed; 1 cup pearled couscous; 1/2 cup split red lentils; 2 limes, divided; 1/2 cup Greek-style plain full or low-fat yogurt; 3 tablespoons coarsely chopped cilantro leaves, plus whole leaves for serving; 5 ounces baby spinach; 1/4 cup sliced almonds (for serving; optional)

Servings: persons

3 tablespoons virgin coconut oil, room temperature, divided
1 large head cauliflower (about 2 pounds), coarsely chopped
1 medium red onion, thinly sliced
3 large garlic cloves, coarsely chopped
2 teaspoons curry powder
2 teaspoons kosher salt
1 1/4 teaspoons ground cumin
3 cups
or store-bought low-sodium vegetable broth
1 (15.5-ounce) can chickpeas, drained, rinsed
1 cup pearled couscous
1/2 cup split red lentils
2 limes, divided
1/2 cup Greek-style plain full or low-fat yogurt
3 tablespoons coarsely chopped cilantro leaves, plus whole leaves for serving
5 ounces baby spinach
1/4 cup sliced almonds (for serving; optional)

1
Heat 2 Tbsp. oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5-8 minutes. Add onion, garlic, and remaining 1 Tbsp. oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.
2
Add broth and bring to a boil. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.
3
Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Whisk lime juice, yogurt, and 3 Tbsp. chopped cilantro in a medium bowl until smooth. Add water by the tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.
4
Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.
5
Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons virgin coconut oil, room temperature, divided, 1 large head cauliflower (about 2 pounds), coarsely chopped, 1 medium red onion, thinly sliced, 3 large garlic cloves, coarsely chopped, and more.

Yes, One-Pot Curried Cauliflower With Couscous And Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One-Pot Curried Cauliflower With Couscous And Chickpeas

How did you like this recipe?

Frequently Asked Questions