YOUR SOLIN GENERATED RECIPE
Creamy Coconut Lentil Curry with Roasted Cauliflower
A vibrant, hearty curry featuring tender red lentils and chickpeas in a silky coconut sauce accented with warming spices and finished with crispy roasted cauliflower and cubes of extra-firm tofu. This comforting dish balances creamy texture with a satisfying crunch and a blend of aromatic flavors perfect for a nourishing meal any time of day.
INGREDIENTS
1 cup cooked red lentils (198g)
1/2 cup cooked chickpeas (125g)
1/4 cup light coconut milk (60g)
1 cup cauliflower florets (107g)
100g extra-firm tofu
1 medium yellow onion
2 garlic cloves
1 tsp minced fresh ginger
1 tsp spice blend (cumin, turmeric, coriander)
2 tbsp fresh cilantro
2 tsp cooking oil
PREPARATION
Preheat your oven to 425°F. Toss the cauliflower florets with a drizzle of oil, a pinch of salt, and a dash of turmeric, then spread evenly on a baking sheet. Roast for 20-25 minutes until golden and tender.
Meanwhile, press the extra-firm tofu to remove excess moisture, then cut into 1-inch cubes.
Heat the remaining oil in a large pan over medium heat. Sauté the chopped onion until translucent, then add minced garlic and ginger. Stir for about 1 minute until fragrant.
Mix in the spice blend (cumin, turmeric, coriander) and toast briefly to enhance their flavors.
Add the cooked red lentils and chickpeas to the pan, stirring to combine well with the spices and aromatics.
Pour in the light coconut milk and a splash of water if needed, simmering gently for 5-7 minutes to allow the flavors to meld.
Gently stir in the tofu cubes and let them warm through in the curry, absorbing the creamy sauce.
Once the cauliflower is roasted, fold it into the curry just before serving.
Garnish with fresh cilantro and adjust salt and pepper to taste. Serve warm and enjoy your nutritious, satisfying meal.