One-Pot Curried Cauliflower With Couscous And Chickpeas
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 medium
Red Onion (thinly sliced)3 large
Garlic Cloves (coarsely chopped)2 tsps
Curry Powder2 tsps
Kosher Salt1.25 tsps
Ground Cumin1 cup
Couscous (pearled)1 cup
Red Lentil (split)140 g
Baby SpinachDirections:
1
Heat 2 Tbsp
2
Oil in a large Dutch oven or pot over medium
3
Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5–8 minutes
4
Add onion, garlic, and remaining 1 Tbsp
5
Oil and cook, stirring, until onion and cauliflower are cooked through, 5–7 minutes more
6
Add curry powder, salt, and cumin
7
Cook, stirring, until spices are toasted, about 30 seconds
8
Add broth and bring to a boil
9
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
Meanwhile, juice 1 lime to yield 3 Tbsp
11
Juice
12
Whisk lime juice, yogurt, and 3 Tbsp
13
Chopped cilantro in a medium bowl until smooth
14
Add water by the tablespoonful until sauce is thin enough to drizzle
15
Cut remaining lime into wedges
16
Fold spinach into chickpea mixture
17
Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside
18
Heat 2 Tbsp
19
Oil in a large Dutch oven or pot over medium
20
Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5–8 minutes
21
Add onion, garlic, and remaining 1 Tbsp
22
Oil and cook, stirring, until onion and cauliflower are cooked through, 5–7 minutes more
23
Add curry powder, salt, and cumin
24
Cook, stirring, until spices are toasted, about 30 seconds
25
Add broth and bring to a boil
26
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
27
Meanwhile, juice 1 lime to yield 3 Tbsp
28
Juice
29
Whisk lime juice, yogurt, and 3 Tbsp
30
Chopped cilantro in a medium bowl until smooth
31
Add water by the tablespoonful until sauce is thin enough to drizzle
32
Cut remaining lime into wedges
33
Fold spinach into chickpea mixture
34
Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside
35
Do Ahead Stew (without spinach) can be made 3 days ahead; cover and chill
36
Reheat and fold in spinach before serving
37
Stew (without spinach) can be made 3 days ahead; cover and chill
38
Reheat and fold in spinach before serving