Spiced Lentil Curry with Roasted Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spiced Lentil Curry with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Spiced Lentil Curry with Roasted Cauliflower

Enjoy a vibrant and hearty curry featuring red lentils simmered in a fragrant blend of spices and light coconut milk, paired with roasted cauliflower and crispy tofu. This dish is a warming, textured marvel that delights your palate with its aromatic spices and beautifully roasted veggies.

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NUTRITION

554kcal
Protein
32.6g
Fat
16.8g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

80 grams dry Red Lentils

1 cup Cauliflower (107g)

100 grams Extra Firm Tofu

1/2 cup Diced Tomatoes (125g)

1/2 medium Onion (50g)

2 cloves Garlic

60 ml Light Coconut Milk

1 tsp Olive Oil

1 tsp Mixed Spices (Cumin, Turmeric, Garam Masala, Chili Powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets with olive oil and a pinch of salt and pepper, then spread out on a baking sheet.

  • 2

    Roast the cauliflower in the oven for 20-25 minutes until they are tender and lightly browned.

  • 3

    While the cauliflower roasts, rinse the red lentils and set them aside.

  • 4

    In a medium pot, heat a small amount of water or oil over medium heat. Sauté the chopped onion until softened, then add minced garlic and mixed spices. Stir for about 1 minute until fragrant.

  • 5

    Add the red lentils and diced tomatoes to the pot, then pour in the light coconut milk and 1 cup of water. Bring to a simmer and let it cook for about 15-20 minutes, or until the lentils are tender and the curry has slightly thickened.

  • 6

    While the curry simmers, press the extra firm tofu lightly and cube it. Optionally, you may pan-sear the tofu in a non-stick skillet to lightly crisp the edges before adding it to the curry for extra texture.

  • 7

    Stir the tofu into the curry and adjust seasoning as needed with salt and pepper.

  • 8

    Once the cauliflower is roasted, gently fold it into the curry or serve it on the side to maintain its crispness. Enjoy your balanced, spiced lentil curry with roasted cauliflower!

Spiced Lentil Curry with Roasted Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spiced Lentil Curry with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Spiced Lentil Curry with Roasted Cauliflower

Enjoy a vibrant and hearty curry featuring red lentils simmered in a fragrant blend of spices and light coconut milk, paired with roasted cauliflower and crispy tofu. This dish is a warming, textured marvel that delights your palate with its aromatic spices and beautifully roasted veggies.

NUTRITION

554kcal
Protein
32.6g
Fat
16.8g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

80 grams dry Red Lentils

1 cup Cauliflower (107g)

100 grams Extra Firm Tofu

1/2 cup Diced Tomatoes (125g)

1/2 medium Onion (50g)

2 cloves Garlic

60 ml Light Coconut Milk

1 tsp Olive Oil

1 tsp Mixed Spices (Cumin, Turmeric, Garam Masala, Chili Powder)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets with olive oil and a pinch of salt and pepper, then spread out on a baking sheet.

  • 2

    Roast the cauliflower in the oven for 20-25 minutes until they are tender and lightly browned.

  • 3

    While the cauliflower roasts, rinse the red lentils and set them aside.

  • 4

    In a medium pot, heat a small amount of water or oil over medium heat. Sauté the chopped onion until softened, then add minced garlic and mixed spices. Stir for about 1 minute until fragrant.

  • 5

    Add the red lentils and diced tomatoes to the pot, then pour in the light coconut milk and 1 cup of water. Bring to a simmer and let it cook for about 15-20 minutes, or until the lentils are tender and the curry has slightly thickened.

  • 6

    While the curry simmers, press the extra firm tofu lightly and cube it. Optionally, you may pan-sear the tofu in a non-stick skillet to lightly crisp the edges before adding it to the curry for extra texture.

  • 7

    Stir the tofu into the curry and adjust seasoning as needed with salt and pepper.

  • 8

    Once the cauliflower is roasted, gently fold it into the curry or serve it on the side to maintain its crispness. Enjoy your balanced, spiced lentil curry with roasted cauliflower!