One Pot Curried Cauliflower with Couscous and Chickpeas
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 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)
Instructions
One-Pot Curried Cauliflower with Couscous and Chickpeas serves 4 original recipe by Epicurious.
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