NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked brown lentils

0.5 cup canned chickpeas

4 oz extra-firm tofu

0.5 cup non-fat Greek yogurt

2 tbsp full-fat coconut milk

1 cup fresh baby spinach

0 tsp avocado oil

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 tbsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

PREPARATION

• 1

  Heat the avocado oil in a large skillet over medium heat.

• 2

  Add the diced yellow onion and sauté until translucent, approximately 4 minutes.

• 3

  Stir in the minced garlic and fresh ginger, cooking for 1 minute until highly fragrant.

• 4

  Add the curry powder, sea salt, and black pepper, stirring constantly for 30 seconds to toast the spices.

• 5

  Incorporate the cooked lentils, chickpeas, cubed extra-firm tofu, coconut milk, and water into the skillet.

• 6

  Bring the mixture to a gentle simmer and cook for 8 to 10 minutes, allowing the sauce to thicken and flavors to meld.

• 7

  Add the fresh baby spinach and stir until the leaves are just wilted.

• 8

  Remove the skillet from the heat and fold in the non-fat Greek yogurt until the curry is creamy and well combined.