NUTRITION

SERVINGS

INGREDIENTS

0.75 cup red lentils (cooked)

4 oz firm tofu

0.5 cup plain non-fat Greek yogurt

1 tbsp full-fat coconut milk

1 cup cauliflower florets

1 cup baby spinach

0.5 cup tomato puree

0.5 tsp extra virgin olive oil

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the minced garlic and grated ginger until fragrant.

• 2

  Add the cauliflower florets and cubed tofu to the skillet, searing for 3-4 minutes until the tofu edges are lightly golden.

• 3

  Stir in the curry powder, turmeric, sea salt, and black pepper, coating the vegetables and tofu evenly in the spices.

• 4

  Pour in the tomato puree and coconut milk, stirring well and bringing the mixture to a gentle simmer.

• 5

  Fold in the cooked red lentils and baby spinach, cooking for an additional 2 minutes until the spinach is wilted and the sauce has thickened.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt until fully incorporated and creamy before serving in a warm bowl.