ONE-POT CURRIED CAULIFLOWER WITH COUSCOUS AND CHICKPEAS
This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings, including a tangy lime-yogurt sauce, crunchy sliced almonds, and fresh herbs.
Provided by Katherine Sacks
Categories No Meat, No Problem Dinner Vegetarian Cauliflower Curry Couscous Lentil Spinach Quick and Healthy Healthy
Yield Serves 4
Number Of Ingredients 16
Steps:
- 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.
CARIBBEAN CURRIED PEAS (LENTILS)
This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this 'burning' the onions.
Provided by Liz and Sylvan
Categories Side Dish Curry Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
- Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 44.9 g, Fat 15.8 g, Fiber 18.9 g, Protein 15 g, SaturatedFat 1.2 g, Sodium 432.9 mg, Sugar 7.9 g
CARIBBEAN CURRIED PEAS (LENTILS)
This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this 'burning' the onions.
Provided by Liz and Sylvan
Categories Curry Side Dishes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
- Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 44.9 g, Fat 15.8 g, Fiber 18.9 g, Protein 15 g, SaturatedFat 1.2 g, Sodium 432.9 mg, Sugar 7.9 g
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