NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked chickpeas

3 tbsp dry red lentils

0.25 cup cubed sweet potato

3 tbsp nutritional yeast

0 tbsp hemp seeds

0 cup light coconut milk

0 cup cooked brown rice

1 cup fresh spinach

1 cup vegetable broth

0 tsp extra virgin olive oil

1 tsp curry powder

0.5 tsp ground turmeric

1 tsp minced fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat and sauté the minced garlic, ginger, and cubed sweet potato for 5 minutes until fragrant.

• 2

  Stir in the curry powder, turmeric, sea salt, and black pepper, ensuring the vegetables are evenly coated in the spices.

• 3

  Pour in the vegetable broth, light coconut milk, dry red lentils, and cooked chickpeas, then bring the mixture to a gentle boil.

• 4

  Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the sweet potatoes are tender and the lentils have softened into the sauce.

• 5

  Stir in the nutritional yeast, hemp seeds, and fresh spinach, allowing the greens to wilt into the warm curry for 2 minutes.

• 6

  Serve the hearty curry in a shallow bowl over the pre-cooked warm brown rice.