NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

0.25 cup dry red lentils

1 cup cauliflower florets

1 cup fresh spinach

0.5 cup plain non-fat Greek yogurt

0.5 cup tomato puree

1 cup low-sodium vegetable broth

2 tbsp nutritional yeast

1 tsp minced garlic

1 tsp grated ginger

1 tbsp curry powder

0.5 tsp turmeric

0.5 tsp sea salt

0.5 tsp black pepper

0 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Drain and rinse the chickpeas, then pat them dry with a clean towel to ensure they get crispy.

• 3

  In a large bowl, toss the cauliflower florets and chickpeas with the olive oil, sea salt, and black pepper until evenly coated.

• 4

  Spread the cauliflower and chickpeas onto the baking sheet in a single layer and roast for 20-25 minutes, or until the cauliflower is tender and slightly charred.

• 5

  While the vegetables roast, place a medium pot over medium heat and add the vegetable broth, tomato puree, dry red lentils, minced garlic, and grated ginger.

• 6

  Stir in the curry powder and turmeric, then bring the mixture to a gentle boil.

• 7

  Reduce the heat to low, cover, and simmer for 15 minutes, or until the red lentils have softened and thickened the sauce.

• 8

  Stir in the nutritional yeast and the fresh spinach, cooking for 1-2 minutes until the spinach is completely wilted.

• 9

  Add the roasted cauliflower and chickpeas into the pot and stir gently to combine all the flavors.

• 10

  Divide the curry into bowls and top each serving with a generous dollop of plain Greek yogurt for added creaminess and protein.