- 2 Tbsp olive oil
- 1 red onion, thinly sliced
- 3 cloves garlic, coarsely chopped
- 2 tsp curry powder
- 1 1/4 tsp ground cumin
- 4 cups lower sodium vegetable broth
- 1 (2 lb) head cauliflower, cut into bite-sized florets
- 1 cup pearled couscous
- 1 (15 oz) chickpeas, rinsed and drained
- 1/2 cup split red lentils
- Salt and freshly ground black pepper
- 2 limes, juiced and divided
- 1/2 cup low-fat Greek yogurt
- 3 Tbsp chopped fresh cilantro
- 5 oz baby spinach
- 1/4 cup sliced almonds, for garnish
In a large Dutch oven over medium-high heat, add oil. Add onion and garlic and cook, stirring occasionally, until onion is softened, about 5 minutes. Add curry powder and cumin. Cook, stirring, until spices are toasted, about 30 seconds. Add broth and bring to a boil.
Add cauliflower, chickpeas, couscous, lentils, salt, and pepper. Reduce heat to medium-low and simmer. Stir 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.
In a bowl, whisk together juice of 1 lime, yogurt, and cilantro. Add water by tablespoons until sauce is thin enough to drizzle. Cut remaining lime into wedges.
Fold spinach into chickpea mixture. Top with cilantro leaves and almonds and serve yogurt sauce and lime wedges alongside.
Serving size: 1/4th of recipe; 560 calories, 13g total fat (2g saturated); 390 mg sodium; 87g carbohydrates; 18g dietary fiber; 13g sugar; 27g protein