NUTRITION

SERVINGS

INGREDIENTS

32 oz extra firm tofu

1.75 cup yellow lentils

4.5 cup vegetable broth

2 cup broccoli florets

2 cup fresh spinach

0.25 cup full-fat coconut milk

2 tsp avocado oil

2 tbsp yellow curry powder

1 tsp ground turmeric

1 tsp sea salt

0.5 tsp black pepper

1 tbsp fresh ginger

3 clove garlic

PREPARATION

• 1

  Press the extra firm tofu to remove excess moisture, then cut into 1-inch cubes.

• 2

  Heat the avocado oil in a large pot over medium heat and sauté the minced garlic and ginger for 1 minute.

• 3

  Stir in the yellow curry powder, turmeric, salt, and pepper, cooking for 30 seconds to toast the spices.

• 4

  Add the dry yellow lentils and vegetable broth to the pot, bringing the mixture to a gentle boil.

• 5

  Reduce the heat to low, cover, and simmer for 15 minutes until the lentils are nearly tender.

• 6

  Add the tofu cubes and broccoli florets to the pot, then cover and cook for an additional 5 minutes.

• 7

  Stir in the coconut milk and fresh spinach, allowing the greens to wilt into the warm curry.

• 8

  Once the broccoli is tender and the sauce has thickened slightly, remove the pot from the heat.

• 9

  Portion the curry into four bowls and serve immediately.