NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry red lentils

5 oz extra firm tofu

0.5 cup shelled edamame

0.25 cup cooked basmati rice

1 cup cauliflower florets

1 cup fresh spinach

1 tsp coconut oil

1 tbsp yellow curry powder

0.5 tsp sea salt

0.25 tsp black pepper

1 cup vegetable broth

1 tbsp tomato paste

1 clove garlic

0.5 inch fresh ginger

PREPARATION

• 1

  Press the extra firm tofu with a heavy object for 10 minutes to remove moisture, then cut into 1/2-inch cubes.

• 2

  Heat the coconut oil in a large pot over medium heat and sauté the minced garlic and grated ginger until fragrant.

• 3

  Stir in the yellow curry powder and tomato paste, cooking for 1 minute to bloom the spices and enhance the flavor.

• 4

  Add the dry red lentils, vegetable broth, and cauliflower florets to the pot and bring to a gentle boil.

• 5

  Reduce the heat to low, cover, and simmer for 15 minutes until the lentils are tender and the liquid has mostly absorbed.

• 6

  Gently fold in the tofu cubes, edamame, and fresh spinach, cooking for another 3 minutes until the spinach is wilted.

• 7

  Season the curry with sea salt and black pepper to taste.

• 8

  Serve the warm curry over the portion of cooked basmati rice.