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Broccoli, Lentil and Cashew Saute
with rice / curry yogurt

Active: 30 min Total: 30 min

Two curry-infused sauces lend tons of flavor to this simple dish. We love the contrast of the crunchy broccoli with the creamy yogurt sauce, so we recommend letting the broccoli retain a bit of crunch!

Tags

Ingredients

Servings:
4
Metric
Broccoli, Lentil and Cashew Saute:
  • Rice, uncooked white or brown - 3/4 cup
  • Broccoli - 12 oz, chopped
  • Ginger, fresh - 2 tsp, grated
  • Garlic - 2 cloves, chopped
  • Stock, any type - 1/2 cup
  • Soy sauce, low-sodium - 2 Tbsp
  • Curry powder - 1 tsp
  • Sugar - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Lentils, cooked - 1 1/2 cups
  • Cashews, roasted and unsalted - 2 oz
  • Hot sauce (opt) - for serving
Curry Yogurt:
  • Yogurt, plain or Greek - 1/2 cup
  • Curry powder - 1 tsp
  • Lemon juice - 1 tsp
  • Honey - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Broccoli / Ginger / Garlic - Prep as directed. Store broccoli in one container. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
  3. Make saute sauce - Whisk together stock, soy sauce, ginger, garlic, curry powder, sugar and red pepper flakes. (Can be done up to 5 days ahead)
  4. Make curry yogurt - Combine yogurt, curry powder, lemon juice and honey. (Can be done 1 day ahead)

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Make

  1. Heat a wok or saute pan over medium-high heat. Add cooking oil and then broccoli and saute until tender but still crunchy, 4 to 5 minutes.
  2. Add lentils and saute sauce to broccoli and continue cooking until lentils are heated through and sauce is fragrant, 2 to 3 minutes.
  3. Remove wok from heat and stir in cashews.
  4. Reheat rice if made ahead.
  5. Serve saute over rice with curry yogurt on top. Add some hot sauce on top if you’d like. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (149)
Gluten-free (8)
Paleo (6)
Vegetarian (21)

50 reviews

This is one of my favorites! Only just got around to reviewing. So so easy, quick clean up, tastes great, low cal, better than takeout (sauce is reminiscent of panda express mushroom chicken).

By: Mel
Posted: Apr 08, 2019
Diet: Original
0 Helpful

delicious flavor. We love a good stir fry, and I love a quick one!

By: Colleen
Posted: May 02, 2018
Diet: Original
0 Helpful

I took the advice of others and increased the sauce. But I didn't double. I just increased it by a third. We loved it!

By: Mary Ann
Posted: Feb 07, 2018
Diet: Original
0 Helpful

Added baby corn :-)

By: Eileen
Posted: Jan 16, 2018
Diet: Original
0 Helpful

Better than takeout!

By: Caroline
Posted: Dec 28, 2017
Diet: Original
0 Helpful

The sauce took too long to thicken, so the chicken and broccoli were overlooked. I'd double the sauce recipe and thicken it before adding meat/vegetables.

By: Fiona
Posted: Dec 10, 2017
Diet: Paleo
0 Helpful