Recipe & Image by Nick!

Makes around 7 servings


1 Yellow Onion
3 cloves of garlic
2 Cup lentils
1 block of firm Tofu
1 can of chickpeas (rinsed)
2 Scoops PROFI Unflavoured
1 jar of tomato sauce
1 can of light coconut milk
A few handfuls of fresh Spinach
1 head of cauliflower
1 Red Pepper


5 tbsp curry
5 tbsp garam masala
½ tsp fresh coriander

  • Cook lentils according to package directions. I cooked them in a saucepan, 4 cups of water & 2 cup of lentils, for 40 minutes over medium-high heat.
  • Cook your choice of rice.
  • Chop & steam cauliflower
  • Cut your block of tofu into cubes, toss in tamari (or soy sauce), garlic powder, garam masala & curry powder (1 tsp of each). Place tofu on a parchment paper lined baking tray, and bake at 420 until crispy.
  • Saute the garlic and the onion (finely chopped) over medium-high heat until golden brown. Use a splash of water in the pan to prevent sticking. (keep adding water as it evaporates)
  • Add the tomato sauce, coconut milk, diced red pepper and protein powder to the pan and cook for at least 15-20 minutes. Stir occasionally.
  • Add cooked lentils, chickpeas, spinach, cooked cauliflower and spices. Stir and cook for 5 minutes, taste and add more spices if needed.
  • Serve the dal over rice, and enjoy!


Per serving:
Calories: 509     Carbs: 83.2g     Fat: 6.3g    Protein: 56g