Servings: 6 servings (8 cups) 1x
Ingredients
- 1 tablespoon olive oil or avocado oil
- ½ medium yellow onion, diced (1 cup)
- 1 medium red bell pepper, diced (1 cup)
- 1 medium zucchini, sliced into half moons (2 cups)Â
- 2 garlic cloves, minced
- 1 (28-ounce) can no-salt-added tomato sauce
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- â…› teaspoon cayenne (optional)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 (12-ounce) bags frozen cauliflower florets
- 1 cup siggi’s plain whole milk yogurt*
- 2 large handfuls fresh baby spinach (2-3 ounces)
- Optional for serving: cooked rice or cauliflower rice, cilantro, lime wedges, toasted sesame seeds, and/or cashews
Instructions
- Place a large skillet over medium-high heat. Add the oil and swirl to coat. Add the onion, red pepper and zucchini; cook for 5 minutes or until the onion and zucchini start to soften, stirring occasionally. Add the garlic; continue cooking for 1 minute or until fragrant.
- Reduce the heat to medium and add the tomato sauce and all of the spices (garam masala through cayenne); stir to combine.Â
- Next, add the drained chickpeas and frozen cauliflower. Bring just to a simmer. Reduce the heat to low, cover, and hold at a low simmer for 10-15 minutes, stirring once or twice.
- Remove the lid from the skillet and allow the mixture to stop simmering (NOTE: It’s important that you don’t add the yogurt until the mixture has stopped simmering to prevent the yogurt from curdling). Once the mixture has stopped simmering, fold in the yogurt and then the spinach. Stir slowly and allow the spinach to wilt, 3-5 minutes. Serve over steamed rice or cauliflower rice with chopped cilantro, lime wedges, toasted sesame seeds, and/or chopped cashews.
Notes
* We like siggi’s because it’s made with just a few ingredients and not a lot of sugar. To find siggi’s products sold near you, check out their store locator. For a vegan/dairy-free version, use siggi’s plant-based sweetened plain, which is based on coconut and adds a touch of nice sweetness. Â
Once cooled, leftovers can be transferred to an airtight container and stored in the refrigerator for up to 4 days or in individual containers for easy meal-prepped lunches. Due to the yogurt, we do not recommend freezing this recipe.
Nutrition Information
- Serving Size: 1/6 of recipe (about 1 1/3 cups)
- Calories: 241
- Fat: 6 g
- (Sat Fat: 2 g)
- Sodium: 567 mg
- Carbohydrate: 35 g
- (Fiber: 9 g
- Sugar: 13 g)
- Protein: 15 g
- Cholesterol: 8 mg