Name: One-Pot Curried Cauliflower with Couscous and Chickpeas
Cook time: 40 minutes
Total time: 45 minutes
Yield: Serves 4
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)

Image may contain Plant Food and Vegetable

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

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.

Recipe notes

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This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.