NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked red lentils

100g extra firm tofu

1/3 cup cooked chickpeas

1/2 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/2 medium yellow onion, chopped

2 cloves garlic, minced

1 teaspoon minced fresh ginger

1 teaspoon curry powder

1 teaspoon turmeric

1/2 teaspoon salt

1/2 teaspoon black pepper

PREPARATION

• 1

  Rinse the red lentils thoroughly. In a pot, combine the lentils with water and bring to a simmer. Cook until the lentils are tender and have absorbed most of the water, about 15-20 minutes.

• 2

  While the lentils are cooking, press the tofu to remove excess moisture and cut it into small cubes.

• 3

  In a large pan, heat a small amount of water or oil over medium heat. Sauté the chopped onion until translucent.

• 4

  Add the minced garlic and ginger to the onions and cook for another minute until fragrant.

• 5

  Stir in the curry powder and turmeric, allowing the spices to bloom in the pan for 30 seconds.

• 6

  Add the diced tomatoes and light coconut milk into the pan, mixing well to combine with the spices.

• 7

  Gently fold in the tofu cubes and chickpeas. Allow the mixture to simmer for about 5 minutes so the flavors meld together.

• 8

  Once the lentils are done, add them to the curry along with the fresh spinach. Stir until the spinach wilts, about 2 minutes.

• 9

  Season the curry with salt and black pepper to taste. Adjust any other seasonings as needed.

• 10

  Serve warm on its own or over a bed of your favorite whole grain.