NUTRITION

SERVINGS

INGREDIENTS

1/4 cup dry red lentils (~50g)

150g firm tofu

1/2 cup cooked chickpeas (~125g)

1/2 cup light coconut milk (~120g)

1/2 cup diced tomatoes (~125g)

1 cup spinach

1 medium onion

2 cloves garlic

1 tsp grated fresh ginger

1 tsp curry powder

1 tsp turmeric powder

1 tsp cumin powder

Salt and pepper to taste

PREPARATION

• 1

  Rinse the red lentils in cold water and drain.

• 2

  Heat a non-stick pan over medium heat. Dice the onion, mince the garlic, and grate the ginger. Sauté the onion, garlic, and ginger in a splash of water or a minimal amount of oil until softened and fragrant.

• 3

  Add the curry powder, turmeric powder, and cumin powder to the sautéed mixture and stir for 1 minute to bloom the spices.

• 4

  Pour in the diced tomatoes, light coconut milk, and add the rinsed red lentils. Stir to combine.

• 5

  Bring the mixture to a gentle simmer. Cover and cook for about 15-20 minutes, stirring occasionally, until the lentils are tender.

• 6

  While the curry simmers, press and cube the firm tofu. Lightly stir in the tofu and chickpeas into the curry during the last 5 minutes of cooking to heat through without breaking down the tofu.

• 7

  A few minutes before finishing, stir in the spinach until just wilted. Season the curry with salt and pepper to taste.

• 8

  Serve the curry warm, and enjoy this hearty bowl of creamy and spiced lentil goodness.