Categories: Vegetables

Ingredients

• 2 Tbsp. vegetable oil
• 2 onions, sliced
• 2 Tbsp. ginger, chopped
• 4 tsp. curry powder
• 1 can (15.5 oz.) diced tomatoes
• 6 cups cauliflower florets
• 6 cups yellow lentils
• 3/4 tsp. salt
• 1 cup hot water
• 1 bag (6 oz.) baby spinach
• 1 can (15.5 oz.) chickpeas, drained
• 1 cup plain Greek yogurt
• 1/2 cup honey roasted almonds, chopped

Directions

1. Heat vegetable oil in a large pot over medium heat. Add onions and ginger, cook 3 minutes. Stir in curry powder, tomatoes, cauliflower florets, lentils, salt and hot water.
2. Simmer, covered, 15 minutes, stirring occasionally. Stir in baby spinach until wilted and chickpeas. Stir in Greek yogurt. Top with almonds. Serve with basmati rice and naan, if desired.

Email to a friend | Print this recipe | Back