Name: Hearty Chickpea and Lentil Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.5 cup raw chopped onion; 0.25 tsp olive oil; 1 clove garlic; 1 tsp raw grated ginger; 0.5 tsp turmeric; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.13 cup dry red lentils; 1 cup canned vegetable broth; 0.5 cup canned tomato puree; 0.5 cup canned chickpeas; 8 oz firm tofu; 1 cup raw spinach; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

515 calories

Protein: 39g; 28% of calories
Carbs: 64g; 46% of calories
Fat: 15g; 25% of calories

Instructions

Prep 10 min · Cook 20 min

In a large saucepan, heat the olive oil over medium heat.
Add the raw chopped onion and sauté for 5 minutes until translucent and fragrant.
Stir in the minced garlic and raw grated ginger, cooking for 1 minute until soft.
Add the turmeric, ground cumin, and ground coriander, stirring constantly for 30 seconds to toast the aromatic spices.
Pour in the dry red lentils, canned vegetable broth, and canned tomato puree.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the lentils are tender.
Stir in the canned chickpeas and the firm tofu crumbled into small bite-sized pieces.
Add the raw spinach and stir until the leaves are just wilted, about 2 minutes.
Season with sea salt and black pepper before serving the curry hot in a warm bowl.

Nutrition

Ingredients

Instructions

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