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Mar 04, 2021 1 min read

A comforting low-fat vegetarianlentil curry that is filling andquick to make. Try making it withroasted cauliflower for more flavor and add protein with someshredded leftover chicken for a non-vegetarian option.

  • Yield: 2 servings
  • Prep Time: Less than 10 minutes
  • Cook Time: Less than 30 minutes
  • Recipe Type: Easy, Low-Carb, Low Fat, Gluten-Free, Vegetarian
  • Cuisine: Indian


  • 1 packet NutriNoodle Shirataki Rice
  • 1 tablespoon olive oil
  • 1⁄2 onion, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 garlic cloves, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 4 tablespoons low-fat plain yogurt
  • 1/4 cup red lentils
  • 1 1/2 cups low sodium vegetable broth or water (more as needed)
  • 1 cup cauliflower, cut into small florets
  • 2 cups baby spinach
  • 2 tablespoons cilantro, finely chopped
  • Salt and freshly ground black pepper


1.Heat olive oil a large saucepan over medium heat and add the olive oil and onion; sauté, until softened, about 2 minutes. Stir in ginger, garlic, curry powder, and cumin; cook for 30 seconds until fragrant, then stir in 2 tablespoons yogurt.

2.Add lentils and vegetable broth or water and bring to a boil; reduce the heat to medium-low and cook, covered, for about10 minutes. Add the cauliflower and cookfor about 10 minutes longer or until thelentils and cauliflower are tender. Stir inthe spinach and cook until wilted, about 1 minute.

3.Prepare Nutri Noodle Shirataki Rice according to package instructions andadd to the lentil and cauliflower, stirringthrough; sprinkle with cilantro.

4.Serve with a tablespoon of yogurt on top.

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