Creamy Coconut-Curry Lentils with Roasted Cauliflower and Brown Rice

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

Creamy Coconut-Curry Lentils with Roasted Cauliflower and Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Curry Lentils with Roasted Cauliflower and Brown Rice

Savor a hearty bowl of creamy coconut-curry lentils paired with roasted cauliflower, brown rice, and extra tofu for a protein boost. This dish delights with aromatic curry spices, a velvety coconut milk sauce, and a satisfying combination of textures, making it a nourishing, global-inspired meal.

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NUTRITION

577kcal
Protein
34.6g
Fat
13.1g
Carbs
87.5g

SERVINGS

1 serving

INGREDIENTS

150g cooked red lentils

85g cooked chickpeas

100g cooked brown rice

100g roasted cauliflower

100g extra firm tofu

1/4 cup light coconut milk

1 tsp curry powder

2 cloves garlic, minced

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the cauliflower.

  • 2

    In a mixing bowl, toss the cauliflower florets with a pinch of salt, black pepper, and a drizzle of olive oil (optional) then spread evenly on a baking sheet. Roast in the oven for about 20-25 minutes until tender and lightly browned.

  • 3

    While the cauliflower roasts, heat a non-stick pan. Add minced garlic and stir for about 30 seconds until fragrant.

  • 4

    Add the cooked red lentils, chickpeas, and extra firm tofu (cubed) to the pan along with curry powder. Stir well to coat the ingredients in the spices.

  • 5

    Pour in the light coconut milk and allow the mixture to simmer for 5-7 minutes to blend the flavors. Season with salt and pepper to taste.

  • 6

    In a separate bowl, gently mix the roasted cauliflower with the cooked brown rice.

  • 7

    To serve, layer the coconut-curry lentil mixture over the rice and cauliflower bed or serve on the side. Enjoy your balanced, flavorful meal.

Creamy Coconut-Curry Lentils with Roasted Cauliflower and Brown Rice

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

Creamy Coconut-Curry Lentils with Roasted Cauliflower and Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Curry Lentils with Roasted Cauliflower and Brown Rice

Savor a hearty bowl of creamy coconut-curry lentils paired with roasted cauliflower, brown rice, and extra tofu for a protein boost. This dish delights with aromatic curry spices, a velvety coconut milk sauce, and a satisfying combination of textures, making it a nourishing, global-inspired meal.

NUTRITION

577kcal
Protein
34.6g
Fat
13.1g
Carbs
87.5g

SERVINGS

1 serving

INGREDIENTS

150g cooked red lentils

85g cooked chickpeas

100g cooked brown rice

100g roasted cauliflower

100g extra firm tofu

1/4 cup light coconut milk

1 tsp curry powder

2 cloves garlic, minced

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the cauliflower.

  • 2

    In a mixing bowl, toss the cauliflower florets with a pinch of salt, black pepper, and a drizzle of olive oil (optional) then spread evenly on a baking sheet. Roast in the oven for about 20-25 minutes until tender and lightly browned.

  • 3

    While the cauliflower roasts, heat a non-stick pan. Add minced garlic and stir for about 30 seconds until fragrant.

  • 4

    Add the cooked red lentils, chickpeas, and extra firm tofu (cubed) to the pan along with curry powder. Stir well to coat the ingredients in the spices.

  • 5

    Pour in the light coconut milk and allow the mixture to simmer for 5-7 minutes to blend the flavors. Season with salt and pepper to taste.

  • 6

    In a separate bowl, gently mix the roasted cauliflower with the cooked brown rice.

  • 7

    To serve, layer the coconut-curry lentil mixture over the rice and cauliflower bed or serve on the side. Enjoy your balanced, flavorful meal.