YOUR SOLIN GENERATED RECIPE
Lentil and Chickpea Coconut Curry
Simmered lentils and chickpeas in a fragrant coconut broth with wilted spinach, finished with a creamy dollop of protein-rich yogurt for a velvety texture.
INGREDIENTS
0.75 cup cooked red lentils
0.5 cup cooked chickpeas
0.25 cup light coconut milk
0.5 cup non-fat Greek yogurt
1 tbsp hemp seeds
2 tbsp nutritional yeast
1 cup fresh baby spinach
0.25 cup yellow onion
1 tsp garlic
1 tsp ginger
1 tsp curry powder
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the avocado oil in a large skillet over medium heat.
Add the diced yellow onion, minced garlic, and minced ginger to the pan and sauté until the onion is translucent and fragrant.
Stir in the curry powder, sea salt, and black pepper, cooking for one minute to toast the spices and release their oils.
Add the cooked red lentils, cooked chickpeas, and light coconut milk to the skillet, stirring to combine all ingredients.
Simmer the mixture for five to seven minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the fresh baby spinach and nutritional yeast, cooking just until the spinach is wilted and the yeast is fully incorporated.
Transfer the curry to a bowl and top with a generous dollop of non-fat Greek yogurt and a sprinkle of hemp seeds before serving.