YOUR SOLIN GENERATED RECIPE
Sprouted Chickpea and Vegetable Curry
Sprouted chickpeas and crumbled tofu simmered in a fragrant coconut curry sauce with crisp broccoli and wilted spinach for a vibrant, protein-packed bowl.
INGREDIENTS
0.75 cup sprouted chickpeas
10 oz extra firm tofu
1 cup broccoli florets
2 cup fresh spinach
0.25 cup light coconut milk
1 tbsp red curry paste
1 tsp coconut oil
2 tbsp nutritional yeast
0.5 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Drain the extra firm tofu and press with a heavy object for 10 minutes to remove excess moisture, then crumble it into bite-sized pieces.
Heat the coconut oil in a large skillet over medium heat, then whisk in the red curry paste and ground turmeric until fragrant and combined.
Add the crumbled tofu and sprouted chickpeas to the skillet, stirring to coat them in the curry base and sautéing for 5 minutes until lightly browned.
Pour in the light coconut milk and add the broccoli florets, then cover and simmer for 6-8 minutes until the broccoli is tender-crisp.
Remove the lid and stir in the fresh spinach, nutritional yeast, sea salt, and black pepper, cooking for 2 minutes until the greens are wilted.
Serve the curry warm in a shallow bowl, ensuring the sauce is evenly distributed over the protein and vegetables.