NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry red lentils

4 oz extra-firm tofu

2 tbsp nutritional yeast

0.13 cup light coconut milk

1 cup cauliflower florets

0.5 cup diced yellow onion

0.5 tsp avocado oil

1 tbsp curry powder

0.5 tsp ground turmeric

0.5 tsp sea salt

0.25 tsp black pepper

1.5 cup water

1 cup fresh baby spinach

PREPARATION

• 1

  Press the tofu to remove excess moisture and cut into small half-inch cubes.

• 2

  Heat the avocado oil in a large pot over medium heat and sauté the diced onion until translucent.

• 3

  Stir in the curry powder, turmeric, sea salt, and black pepper, cooking for one minute until the spices are fragrant.

• 4

  Add the dry red lentils, cauliflower florets, tofu cubes, and water to the pot.

• 5

  Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until the lentils are tender and have absorbed most of the liquid.

• 6

  Stir in the light coconut milk and nutritional yeast until the curry is thick and creamy.

• 7

  Fold in the fresh baby spinach and cook for one minute until just wilted before serving.