YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Curry Bowl
Simmered red lentils and firm tofu in a fragrant coconut-curry broth, packed with vibrant spinach and sweet peas for a silky, satisfying finish.
INGREDIENTS
0.25 cup red lentils
6 oz firm tofu
0.5 cup green peas
2 cup baby spinach
2 tbsp nutritional yeast
0.25 tsp avocado oil
0.13 cup light coconut milk
1 tsp curry powder
0.25 tsp turmeric
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
1 tsp fresh ginger
PREPARATION
Press the firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into half-inch cubes.
Heat the avocado oil in a large pot over medium heat and sear the tofu cubes until they develop a golden, crispy exterior.
Add the minced garlic and grated ginger to the pot, stirring for one minute until the aromatics are fragrant.
Stir in the dry red lentils, curry powder, turmeric, sea salt, and black pepper to coat the ingredients in the spices.
Pour in the light coconut milk and 1.5 cups of water, bring to a gentle boil, then reduce heat and simmer covered for 15 minutes.
Remove the lid and fold in the green peas, nutritional yeast, and baby spinach, stirring until the spinach is wilted and the sauce is thick.