NUTRITION

SERVINGS

INGREDIENTS

1.25 cup Cooked brown lentils

4 oz Extra firm tofu

0.5 cup Non-fat Greek yogurt

1 cup Cauliflower florets

1 cup Fresh spinach

0.13 cup Light coconut milk

1 tbsp Red curry paste

0.5 tsp Olive oil

1 clove Garlic

1 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large non-stick skillet over medium heat and sauté the tofu cubes until they are golden brown on all sides.

• 3

  Add the minced garlic and cauliflower florets to the skillet, cooking for about 4 minutes until the cauliflower begins to soften slightly.

• 4

  Stir in the red curry paste and ground turmeric, ensuring the tofu and vegetables are evenly coated in the aromatic spices.

• 5

  Pour in the light coconut milk and add the cooked brown lentils, stirring the mixture gently to combine all ingredients.

• 6

  Reduce the heat to low and simmer for 5 minutes to allow the flavors to meld and the sauce to thicken.

• 7

  Fold in the fresh spinach leaves and cook for 1 minute until they are just wilted, then season with sea salt and black pepper.

• 8

  Transfer the curry to a bowl and top with a generous dollop of non-fat Greek yogurt before serving.