YOUR SOLIN GENERATED RECIPE
Hearty Lentil Curry with Brown Rice
Sautéed tofu and lentils simmered in a fragrant tomato-curry sauce, served over nutty brown rice with a cooling dollop of Greek yogurt.
INGREDIENTS
0.75 cup cooked brown lentils
6 oz firm tofu
0.25 cup cooked brown rice
0.5 cup nonfat plain Greek yogurt
0.25 cup tomato puree
1 cup fresh baby spinach
0.25 cup yellow onion
1 tsp garlic
1 tsp fresh ginger
1 tbsp curry powder
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Press the firm tofu to remove excess moisture, then cut into small half-inch cubes.
Heat the olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and grated ginger, sautéing for 3-4 minutes until the onion is translucent.
Add the cubed tofu to the skillet and cook for 5-6 minutes, stirring occasionally, until the edges are lightly golden.
Stir in the curry powder, sea salt, and black pepper, coating the tofu and aromatics evenly.
Pour in the tomato puree and cooked lentils. Stir well to combine and let the mixture simmer for 5 minutes to allow the flavors to meld.
Add the fresh baby spinach to the pan and stir until the leaves are just wilted.
Place the warm cooked brown rice in a bowl and top with the lentil and tofu curry.
Finish the dish with a generous dollop of nonfat Greek yogurt on top before serving.