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
- 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.
- 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.