ONE-POT CURRIED CAULIFLOWER WITH COUSCOUS AND CHICKPEAS
- Serves 4
- ACTIVE TIME
- 40 minutes
- TOTAL TIME
- 45 minutes
- 3 tablespoons virgin coconut oil, room temperature, divided
- 1 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 homemade 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)
- 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.
- 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.
- 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.
- Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.
- Do Ahead
- Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.