Spiced Lentil Cauliflower Curry Bowl

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

Spiced Lentil Cauliflower Curry Bowl

YOUR SOLIN GENERATED RECIPE

Spiced Lentil Cauliflower Curry Bowl

A vibrant, aromatic curry bowl featuring red lentils, tender cauliflower, chickpeas, and cubes of firm tofu simmered in a light coconut tomato sauce infused with warming spices. Enjoy the rich blend of textures and the subtle heat of curry and cumin in every bite.

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NUTRITION

566kcal
Protein
34.6g
Fat
11.5g
Carbs
78.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (67g)

1 cup cauliflower florets (107g)

1/2 cup canned chickpeas, drained (82g)

50g firm tofu

1/4 cup diced onion (40g)

1 clove garlic, minced

1/2 cup diced tomatoes (120g)

1/4 cup light coconut milk (60g)

1 tsp curry powder

1/2 tsp cumin

Salt & Pepper to taste

1 tbsp fresh cilantro (optional)

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat a medium saucepan over medium heat and add the diced onion. Sauté until softened, about 3-4 minutes.

  • 3

    Add the minced garlic, curry powder, and cumin to the onions and stir for another minute until fragrant.

  • 4

    Add the red lentils and cauliflower florets to the pan, stirring to coat with the spices.

  • 5

    Pour in the diced tomatoes and light coconut milk, then add a cup of water. Bring the mixture to a simmer.

  • 6

    Reduce the heat and let the curry simmer for about 15-20 minutes, or until the lentils and cauliflower are tender. Stir occasionally.

  • 7

    While the curry simmers, dice the firm tofu into small cubes and gently stir it into the curry during the last 5 minutes of cooking to warm through.

  • 8

    Stir in the canned chickpeas, and season with salt and pepper to taste.

  • 9

    Serve the curry hot, garnished with fresh cilantro if desired. Enjoy your nourishing bowl!

Spiced Lentil Cauliflower Curry Bowl

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

Spiced Lentil Cauliflower Curry Bowl

YOUR SOLIN GENERATED RECIPE

Spiced Lentil Cauliflower Curry Bowl

A vibrant, aromatic curry bowl featuring red lentils, tender cauliflower, chickpeas, and cubes of firm tofu simmered in a light coconut tomato sauce infused with warming spices. Enjoy the rich blend of textures and the subtle heat of curry and cumin in every bite.

NUTRITION

566kcal
Protein
34.6g
Fat
11.5g
Carbs
78.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (67g)

1 cup cauliflower florets (107g)

1/2 cup canned chickpeas, drained (82g)

50g firm tofu

1/4 cup diced onion (40g)

1 clove garlic, minced

1/2 cup diced tomatoes (120g)

1/4 cup light coconut milk (60g)

1 tsp curry powder

1/2 tsp cumin

Salt & Pepper to taste

1 tbsp fresh cilantro (optional)

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat a medium saucepan over medium heat and add the diced onion. Sauté until softened, about 3-4 minutes.

  • 3

    Add the minced garlic, curry powder, and cumin to the onions and stir for another minute until fragrant.

  • 4

    Add the red lentils and cauliflower florets to the pan, stirring to coat with the spices.

  • 5

    Pour in the diced tomatoes and light coconut milk, then add a cup of water. Bring the mixture to a simmer.

  • 6

    Reduce the heat and let the curry simmer for about 15-20 minutes, or until the lentils and cauliflower are tender. Stir occasionally.

  • 7

    While the curry simmers, dice the firm tofu into small cubes and gently stir it into the curry during the last 5 minutes of cooking to warm through.

  • 8

    Stir in the canned chickpeas, and season with salt and pepper to taste.

  • 9

    Serve the curry hot, garnished with fresh cilantro if desired. Enjoy your nourishing bowl!