Lentil and Vegetable Curry with Basmati Rice

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

Lentil and Vegetable Curry with Basmati Rice

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Curry with Basmati Rice

Simmered red lentils and tofu prepared in a vibrant curry sauce with tender cauliflower, served over a bed of fluffy basmati rice.

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NUTRITION

570kcal
Protein
50.9g
Fat
21.5g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked red lentils

8 oz extra firm tofu

0.25 cup cooked basmati rice

1 cup cauliflower florets

1 cup fresh spinach

1 tbsp tomato paste

0.5 tsp olive oil

1 tsp curry powder

0.5 tsp ground turmeric

1 clove garlic

1 tsp fresh ginger

0.5 cup vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Press the extra firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

  • 2

    Heat the olive oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and sear for 5-7 minutes until golden brown on all sides.

  • 3

    Mince the garlic and grate the fresh ginger. Add them to the skillet with the tofu and sauté for 1 minute until fragrant.

  • 4

    Stir in the tomato paste, curry powder, and turmeric. Cook for 1-2 minutes to bloom the spices and caramelize the paste.

  • 5

    Add the cauliflower florets, cooked red lentils, and vegetable broth to the skillet. Season with sea salt and black pepper.

  • 6

    Reduce the heat to medium-low, cover, and simmer for 8-10 minutes until the cauliflower is tender and the sauce has thickened.

  • 7

    Stir in the fresh spinach and cook for 1 minute until just wilted.

  • 8

    Warm the pre-cooked basmati rice and serve the lentil and tofu curry over the top.

Lentil and Vegetable Curry with Basmati Rice

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

Lentil and Vegetable Curry with Basmati Rice

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Curry with Basmati Rice

Simmered red lentils and tofu prepared in a vibrant curry sauce with tender cauliflower, served over a bed of fluffy basmati rice.

NUTRITION

570kcal
Protein
50.9g
Fat
21.5g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked red lentils

8 oz extra firm tofu

0.25 cup cooked basmati rice

1 cup cauliflower florets

1 cup fresh spinach

1 tbsp tomato paste

0.5 tsp olive oil

1 tsp curry powder

0.5 tsp ground turmeric

1 clove garlic

1 tsp fresh ginger

0.5 cup vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Press the extra firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

  • 2

    Heat the olive oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and sear for 5-7 minutes until golden brown on all sides.

  • 3

    Mince the garlic and grate the fresh ginger. Add them to the skillet with the tofu and sauté for 1 minute until fragrant.

  • 4

    Stir in the tomato paste, curry powder, and turmeric. Cook for 1-2 minutes to bloom the spices and caramelize the paste.

  • 5

    Add the cauliflower florets, cooked red lentils, and vegetable broth to the skillet. Season with sea salt and black pepper.

  • 6

    Reduce the heat to medium-low, cover, and simmer for 8-10 minutes until the cauliflower is tender and the sauce has thickened.

  • 7

    Stir in the fresh spinach and cook for 1 minute until just wilted.

  • 8

    Warm the pre-cooked basmati rice and serve the lentil and tofu curry over the top.