YOUR SOLIN GENERATED RECIPE
High-Protein Lentil and Chickpea Vegetable Curry
Sautéed cauliflower and spinach simmered in a fragrant turmeric-ginger sauce, finished with a dollop of creamy Greek yogurt for a velvety texture.
INGREDIENTS
0.75 cup cooked brown lentils
0.5 cup canned chickpeas
0.75 cup nonfat plain Greek yogurt
1 cup cauliflower florets
1 cup fresh baby spinach
1 tsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.5 tsp fresh ginger
1 tsp curry powder
0.25 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup vegetable broth
PREPARATION
Heat the olive oil in a large skillet over medium heat and sauté the diced onion, minced garlic, and grated ginger until fragrant and translucent.
Stir in the cauliflower florets, curry powder, and turmeric, tossing to coat the vegetables in the aromatic spices.
Add the vegetable broth, cooked lentils, and chickpeas to the pan, then cover and simmer for 8 to 10 minutes until the cauliflower is fork-tender.
Fold in the fresh baby spinach and stir until just wilted from the residual heat.
Remove the skillet from the heat and stir in the Greek yogurt until the sauce is smooth and creamy.
Season with sea salt and black pepper before serving warm.