YOUR SOLIN GENERATED RECIPE
Creamy Coconut Lentil Curry with Roasted Cauliflower
A comforting bowl of creamy coconut lentil curry paired with roasted cauliflower, featuring hearty red lentils, tender chickpeas, and firm tofu simmered in a spiced coconut-tomato sauce. The roasted cauliflower adds a delightful crunch to contrast the creamy, aromatic curry, making it a nourishing and flavorful meal.
INGREDIENTS
1 cup cooked red lentils
1/4 cup cooked chickpeas
100g firm tofu
1 cup cauliflower florets
1/3 cup light coconut milk
1/2 cup diced tomatoes
1/4 medium onion, chopped
2 garlic cloves, minced
1 tsp fresh grated ginger
1 tsp olive oil
1 tsp curry powder
1 tsp turmeric
Salt and pepper to taste
PREPARATION
Preheat the oven to 425°F. Toss the cauliflower florets with olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 20-25 minutes until golden and tender.
While the cauliflower roasts, heat a non-stick pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes soft and translucent.
Stir in the curry powder and turmeric, toasting the spices for about 1 minute to bring out their aroma.
Add the cooked red lentils, chickpeas, and firm tofu (cubed) to the pot. Mix well with the spiced onion mixture.
Pour in the diced tomatoes and light coconut milk. Stir to combine, then bring to a gentle simmer. Allow the curry to simmer for about 10 minutes so the flavors meld.
Season with salt and pepper to taste.
Once the cauliflower is roasted, gently mix it into the curry or serve it on the side for texture contrast.
Serve the creamy, aromatic coconut lentil curry warm and enjoy!