One-Pot Curried Cauliflower with Couscous and Chickpeas

Ingredients

• •3 tablespoons virgin coconut oil, room temperature, divided
• •1 head cauliflower
• •1 medium red onion
• •3 cloves garlic
• •2 teaspoons curry powder
• •2 teaspoons kosher salt
• •1¼ teaspoons ground cumin
• •3 cups vegetable broth
• •1 can chickpeas
• •1 cup pearled couscous
• •½ cup split red lentils
• •2 whole limes
• •½ cup Greek-style yogurt
• •3 tablespoons cilantro leaves
• •5 ounces baby spinach
• •¼ cup sliced almonds

Cooking Instructions

1. 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.

   15 min

2. 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.

   10 min

3. 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.

   5 min

4. 4.

   Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.

   2 min

5. 5.

   Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.