YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Curry with Brown Rice
Aromatic red lentils and tofu simmered in a vibrant turmeric-spiced tomato broth, served over nutty brown rice for a hearty and comforting finish.
INGREDIENTS
0.3 cup dry red lentils
3 oz firm tofu
0 cup cooked brown rice
2 tbsp nutritional yeast
0.25 cup green peas
1 cup cauliflower florets
1 cup fresh spinach
0.5 cup tomato puree
0.5 tsp turmeric
1 tsp curry powder
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
0.5 tsp fresh ginger
1.25 cup water
PREPARATION
Press the firm tofu to remove excess moisture and cut into half-inch cubes.
In a large pot, sauté the minced garlic and grated ginger with two tablespoons of water over medium heat until fragrant.
Stir in the curry powder and turmeric, cooking for one minute to bloom the spices.
Add the dry red lentils, cauliflower florets, tomato puree, and 1.25 cups of water to the pot.
Bring to a boil, then reduce heat and simmer for 18 minutes until the lentils are tender and the sauce has thickened.
Fold in the tofu cubes, green peas, and nutritional yeast, heating through for 3 minutes.
Stir in the fresh spinach until just wilted and season with sea salt and black pepper.
Serve the curry immediately over the warm cooked brown rice.