Name: Lentil and Chickpea Vegetable Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.25 cup dry red lentils; 0.5 cup canned chickpeas; 4 oz firm tofu; 0.5 cup plain non-fat Greek yogurt; 2 tbsp nutritional yeast; 1 cup fresh spinach; 0.5 cup vegetable broth; 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; 0.13 tsp black pepper

Instructions

Prep 10 min · Cook 20 min

Prepare the ingredients by finely dicing the yellow onion, mincing the garlic, grating the fresh ginger, and cutting the firm tofu into half-inch cubes.
Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté for 3-4 minutes until translucent and soft.
Stir in the minced garlic, grated ginger, curry powder, and turmeric. Toast the spices for 1 minute until highly aromatic.
Add the dry red lentils, rinsed chickpeas, and vegetable broth to the pan. Bring the mixture to a boil, then reduce heat to low and cover.
Simmer for 15-18 minutes, or until the lentils are tender and have absorbed most of the liquid.
Stir in the cubed tofu and nutritional yeast, cooking for another 2 minutes to heat the tofu through.
Add the fresh spinach and stir until just wilted. Season with sea salt and black pepper.
Remove the pan from the heat and allow it to cool for one minute before folding in the Greek yogurt to create a creamy, high-protein sauce.
Serve warm in a shallow bowl.

Nutrition

Ingredients

Instructions

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