NUTRITION

SERVINGS

INGREDIENTS

2 cups Cauliflower florets

0.75 cup Canned chickpeas

2 tbsp Dry red lentils

5 tbsp Nutritional yeast

1 tbsp Hemp hearts

2 cups Fresh baby spinach

0.5 cup Tomato puree

0.5 tsp Turmeric powder

1 tsp Cumin seeds

1 tsp Garam masala

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ginger paste

1 tsp Garlic paste

1 cup Vegetable broth

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cauliflower florets with a splash of vegetable broth, turmeric, and sea salt, then roast for 20 minutes until tender and caramelized at the edges.

• 3

  While the cauliflower roasts, add a splash of broth to a large skillet over medium heat and sauté the cumin seeds, ginger paste, and garlic paste until fragrant.

• 4

  Pour in the tomato puree, dry red lentils, and the remaining vegetable broth, then cover and simmer for 10-12 minutes until the lentils have broken down into a thick sauce.

• 5

  Stir the chickpeas, nutritional yeast, garam masala, and black pepper into the lentil sauce, adding a splash of water if the consistency is too thick.

• 6

  Gently fold in the roasted cauliflower and baby spinach, stirring until the greens are just wilted.

• 7

  Divide the curry into bowls and garnish with hemp hearts for an extra boost of plant-based protein.