NUTRITION

SERVINGS

INGREDIENTS

1.25 cup Cooked red lentils

0.5 cup Cooked chickpeas

0.5 tbsp Full-fat coconut milk

0.5 cup Non-fat Greek yogurt

1 cup Fresh spinach

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

0.25 cup Vegetable broth

1 tsp Curry powder

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat a large non-stick skillet over medium heat and add the diced yellow onion, sautéing with a splash of water for 3-4 minutes until translucent.

• 2

  Add the minced garlic and ginger to the skillet, cooking for 1 minute until the mixture becomes fragrant.

• 3

  Stir in the curry powder, ground turmeric, sea salt, and black pepper, toasting the spices for 30 seconds to release their oils.

• 4

  Pour in the cooked red lentils, chickpeas, vegetable broth, and full-fat coconut milk, stirring well to combine all ingredients.

• 5

  Bring the curry to a gentle simmer for 5-7 minutes, allowing the liquid to reduce slightly and the flavors to meld.

• 6

  Add the fresh spinach to the pan and stir until the leaves are just wilted and bright green.

• 7

  Remove the skillet from the heat and fold in the non-fat Greek yogurt until the sauce is creamy and completely incorporated before serving.