NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked red lentils (approx. 198g)

1/2 cup cubed extra-firm tofu (approx. 126g)

1/2 cup light coconut milk (approx. 120g)

2 cups raw fresh spinach (approx. 60g)

1/4 medium onion, finely chopped (approx. 40g)

2 garlic cloves, minced (approx. 6g)

1 teaspoon minced fresh ginger (approx. 2g)

1/2 cup diced tomatoes (approx. 120g)

1 teaspoon olive oil (approx. 5g)

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground coriander

Salt and black pepper to taste

PREPARATION

• 1

  Rinse the red lentils under cold water and cook them according to package instructions until soft, then set aside.

• 2

  Press and cube the extra-firm tofu. In a pan over medium heat, warm the olive oil and lightly sauté the tofu cubes until they begin to turn golden on the edges; remove and set aside.

• 3

  In the same pan, add the finely chopped onion and sauté until translucent. Add the minced garlic and ginger, stirring until fragrant.

• 4

  Mix in the ground cumin, turmeric, and coriander, and stir for about a minute to let the spices bloom.

• 5

  Add the diced tomatoes and light coconut milk to the pan, stirring to form a rich sauce.

• 6

  Stir in the cooked red lentils and gently fold in the sautéed tofu. Allow the mixture to simmer for 5-7 minutes so the flavors meld.

• 7

  Just before serving, toss in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.

• 8

  Serve hot and enjoy this comforting, protein-packed curry.