YOUR SOLIN GENERATED RECIPE
A warm and comforting red lentil curry featuring tender lentils, cubes of firm tofu, and hearty chickpeas nestled in a spiced tomato and coconut broth. This satisfying dish is perfect for any meal of the day, offering a delightful blend of textures and robust flavors with a hint of fresh spinach for a pop of color.
INGREDIENTS
75g red lentils
100g firm tofu, cubed
1/2 cup chickpeas, drained
1/2 cup diced tomatoes
1/4 cup chopped onion
1 clove garlic, minced
1 cup fresh spinach
1/4 cup light coconut milk
1 tsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
Salt and pepper to taste
PREPARATION
Rinse the red lentils thoroughly under cold water.
In a medium saucepan, sauté the chopped onion in a splash of water or a small amount of oil if desired until translucent. Add the minced garlic and sauté for another minute.
Add the red lentils to the pan along with 1 to 1.5 cups of water. Bring to a gentle simmer.
Stir in the diced tomatoes, curry powder, ground cumin, and ground turmeric. Allow the mixture to simmer for about 10 minutes.
Add the cubed tofu and chickpeas, stirring gently. Let the curry continue to simmer for another 10 minutes, or until the lentils are tender.
Pour in the light coconut milk and add the fresh spinach. Stir until the spinach wilts, about 2 minutes. Season with salt and pepper to taste.
Serve warm and enjoy this hearty, protein-packed red lentil curry.