YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Curry with Brown Rice
Aromatic lentils and tofu simmered in a fragrant turmeric-spiced tomato sauce, served over nutty brown rice with a cooling swirl of creamy Greek yogurt.
INGREDIENTS
0.75 cup cooked brown lentils
0.25 cup cooked brown rice
4 oz extra firm tofu
0.75 cup non-fat Greek yogurt
1 cup fresh spinach
0.5 cup cauliflower florets
0.25 cup tomato puree
1 tsp olive oil
0.5 tsp ground turmeric
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
0.5 tsp fresh ginger
PREPARATION
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
Add the cauliflower florets and cubed tofu to the pan, cooking for 5 minutes until the cauliflower begins to soften and the tofu is lightly golden.
Stir in the tomato puree, turmeric, cumin, sea salt, and black pepper.
Add the cooked lentils and a splash of water if needed to reach your desired consistency.
Simmer the mixture for 5-8 minutes, allowing the spices to meld and the sauce to thicken.
Stir in the fresh spinach and cook for 1 minute until just wilted.
Serve the curry over the warm brown rice and finish with a generous swirl of Greek yogurt for a creamy texture.