Ingredients:
3 tbsp. virgin coconut oil, room temperature
1 large head of cauliflower (about 2 pounds), coarsely chopped
1 medium red onion, thinly sliced
3 large garlic cloves, coarsely chopped
2 tsp. curry powder
2 tsp. kosher salt
1 1/4 tsp. ground cumin
3 cups vegetable broth
1 (15.5-ounce) can of chickpeas, drained and rinsed
1 cup pearled couscous
1/2 cup split red lentils
2 limes
1/2 cup Greek-style plain full or low-fat yogurt
3 tbsp. coarsely chopped cilantro leaves
5 ounces baby spinach
1/4 cup sliced almonds (for serving; optional)
Directions:
1. Heat 2 tbsp. oil in a large Dutch oven or pot over medium heat.
2. Add cauliflower and cook, stirring occasionally until just beginning to brown and soften (about 5 to 8 minutes)
3. Add onion, garlic and remaining 1 tbsp. of oil and cook, stirring until onion and cauliflower are cooked through (about 5 to 7 minutes)
4. Add curry powder, salt and cumin. Cook, stirring until spices are toasted (about 30 seconds).
5. Add broth and bring to boil.
6. 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).
7. 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 tablespoon until sauce is think enough to drizzle.
8. Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using and serve along with yogurt sauce and lime wedges.