NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Dry red lentils

0.5 cup Canned chickpeas

5 oz Firm tofu

3 tbsp Nutritional yeast

0.25 cup Light coconut milk

1 cup Fresh spinach

0.25 medium Yellow onion

1 clove Garlic

0.5 inch Fresh ginger

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Vegetable broth

1 tsp Lime juice

PREPARATION

• 1

  Press the firm tofu to remove excess moisture and cut it into 1/2-inch cubes.

• 2

  Finely dice the yellow onion, mince the garlic clove, and grate the fresh ginger.

• 3

  In a large pot, sauté the onion, garlic, and ginger with two tablespoons of the vegetable broth over medium heat until softened.

• 4

  Add the curry powder to the pot and stir for 30 seconds to toast the spices until they become aromatic.

• 5

  Stir in the dry red lentils, chickpeas, nutritional yeast, and the remaining vegetable broth.

• 6

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

• 7

  Gently stir in the tofu cubes and light coconut milk, allowing the curry to simmer for another 5 minutes to heat the tofu through.

• 8

  Fold in the fresh spinach until it is just wilted, then season with lime juice, sea salt, and black pepper before serving.