| 17 | 10 | 308 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 4 |
| 3 clove(s) | Garlic |
| 1 piece, 1-inch | Ginger root |
| 5 stalk(s) | Green onion |
| 1 cup | Chickpeas, boiled (rinsed) |
| 1 cup | Lentils, red, cooked |
| 1 cup | Baby spinach |
| 1 can(s) (13.5 oz) | Coconut milk, sweetened |
| 1/2 whole lime(s) | Lime juice (fresh) |
| 3 tbsp | Cilantro (coriander) (to taste) |
| 2 small pita | Pita bread, whole-wheat (cut into strips for serving) |
| 15 tomato | Cherry Tomatoes |
| 2 tbsp | Curry powder |
| 1 tsp | Turmeric, ground |
| 2 tsp | Cumin |
| 1 tsp | Salt |
| 1/2 tsp | Black pepper |
| 2 tbsp | Extra virgin olive oil |
Mince garlic and add to a heated pan with olive oil. Chop ginger and add to pan, stir.
Add chopped green onion and halved cherry tomatoes into pan. Stir.
Add coconut milk, beans and curry powder, turmeric and cumin. salt and pepper. Continue cooking.
Add in spinach and lime juice during last 2 minutes.
Serve and enjoy!
| Grain | 0.4 |
| Meat Alternative | 0.7 |
| Vegetables | 2.5 |
