Lentil and Mixed Vegetable Curry with Whole Wheat Roti

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

Lentil and Mixed Vegetable Curry with Whole Wheat Roti

YOUR SOLIN GENERATED RECIPE

Lentil and Mixed Vegetable Curry with Whole Wheat Roti

Savor the comforting warmth of a fragrant lentil curry brimming with colorful mixed vegetables and hearty chunks of tofu. Paired with a light whole wheat roti, this dish offers a balanced, pure vegetarian meal perfect for a satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

507kcal
Protein
40.0g
Fat
14.1g
Carbs
61.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked red lentils (~100g)

1 cup mixed vegetables (~150g)

300g firm tofu

1 small whole wheat roti (~80g)

2 tsp curry spices blend

2 cloves minced garlic

1 tsp grated fresh ginger

1.5 cups water

A pinch of salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils and cook them in water until soft, about 15-20 minutes. Drain excess water if needed.

  • 2

    Meanwhile, press the tofu to remove excess moisture, then cut into cubes.

  • 3

    Heat a nonstick pan over medium heat. Add the tofu cubes and lightly sauté until they turn golden on all sides. Remove tofu and set aside.

  • 4

    In the same pan, add a small splash of water (or a dash of oil if desired) and sauté minced garlic and grated ginger until aromatic.

  • 5

    Stir in the curry spice blend and a pinch of salt; toast the spices lightly to release their fragrance.

  • 6

    Add the mixed vegetables to the pan and cook for 3-4 minutes until they start to soften.

  • 7

    Return the cooked lentils and tofu to the pan, then add 1.5 cups of water. Simmer the mixture for 5-7 minutes, allowing the flavors to meld and the curry to thicken slightly.

  • 8

    Adjust seasoning to taste, and serve the warm, flavorful curry alongside the small whole wheat roti.

Lentil and Mixed Vegetable Curry with Whole Wheat Roti

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

Lentil and Mixed Vegetable Curry with Whole Wheat Roti

YOUR SOLIN GENERATED RECIPE

Lentil and Mixed Vegetable Curry with Whole Wheat Roti

Savor the comforting warmth of a fragrant lentil curry brimming with colorful mixed vegetables and hearty chunks of tofu. Paired with a light whole wheat roti, this dish offers a balanced, pure vegetarian meal perfect for a satisfying dinner.

NUTRITION

507kcal
Protein
40.0g
Fat
14.1g
Carbs
61.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked red lentils (~100g)

1 cup mixed vegetables (~150g)

300g firm tofu

1 small whole wheat roti (~80g)

2 tsp curry spices blend

2 cloves minced garlic

1 tsp grated fresh ginger

1.5 cups water

A pinch of salt

PREPARATION

  • 1

    Rinse the red lentils and cook them in water until soft, about 15-20 minutes. Drain excess water if needed.

  • 2

    Meanwhile, press the tofu to remove excess moisture, then cut into cubes.

  • 3

    Heat a nonstick pan over medium heat. Add the tofu cubes and lightly sauté until they turn golden on all sides. Remove tofu and set aside.

  • 4

    In the same pan, add a small splash of water (or a dash of oil if desired) and sauté minced garlic and grated ginger until aromatic.

  • 5

    Stir in the curry spice blend and a pinch of salt; toast the spices lightly to release their fragrance.

  • 6

    Add the mixed vegetables to the pan and cook for 3-4 minutes until they start to soften.

  • 7

    Return the cooked lentils and tofu to the pan, then add 1.5 cups of water. Simmer the mixture for 5-7 minutes, allowing the flavors to meld and the curry to thicken slightly.

  • 8

    Adjust seasoning to taste, and serve the warm, flavorful curry alongside the small whole wheat roti.