NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked red lentils

0.5 cup cooked chickpeas

1 tbsp full-fat coconut milk

0.5 cup non-fat Greek yogurt

4 tbsp nutritional yeast

0.25 tsp extra virgin olive oil

1 cup fresh spinach

0.25 medium yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp curry powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium heat.

• 2

  Add the diced yellow onion, minced garlic, and grated fresh ginger to the skillet and sauté until fragrant and translucent.

• 3

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

• 4

  Add the cooked red lentils, cooked chickpeas, full-fat coconut milk, and water to the skillet.

• 5

  Simmer the mixture for 8 minutes until the flavors meld and the sauce reaches a slightly thickened consistency.

• 6

  Stir in the nutritional yeast and fresh spinach, cooking just until the leaves are wilted.

• 7

  Season the curry with sea salt and black pepper to enhance the aromatic spices.

• 8

  Transfer the curry to a bowl and serve topped with a dollop of non-fat Greek yogurt for extra creaminess and protein.