Active Time

　　40 minutes

　　Total Time

　　45 minutes

　　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.

　　

Ingredients

Serves 4

　　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)

　　

Step 1

Heat 2 Tbsp. oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5–8 minutes. Add onion, garlic, and remaining 1 Tbsp. oil and cook, stirring, until onion and cauliflower are cooked through, 5–7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.

　　

Step 2

Add broth and bring to a boil. 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.

　　

Step 3

Meanwhile, 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 tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.

　　

Step 4

Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.

　　

Do Ahead

Step 5

Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.