Name: High Protein Lentil and Tofu Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.2 cup dry red lentils; 3 oz firm tofu; 0.4 cup non-fat Greek yogurt; 0.25 cup cooked basmati rice; 1 cup cauliflower florets; 1 cup fresh baby spinach; 1 tbsp full-fat coconut milk; 0.5 tsp olive oil; 1 tbsp yellow curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.75 cup water; 1 clove garlic; 1 tsp fresh ginger

High Protein Lentil and Tofu Vegetable Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

High Protein Lentil and Tofu Vegetable Curry

Fragrant red lentils and firm tofu simmered in a creamy coconut-curry sauce, served over fluffy basmati rice with a dollop of protein-rich Greek yogurt.

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NUTRITION

Protein

34.8g

Fat

12.9g

Carbs

55.6g

SERVINGS

1 serving

INGREDIENTS

0.2 cup dry red lentils

3 oz firm tofu

0.4 cup non-fat Greek yogurt

0.25 cup cooked basmati rice

1 cup cauliflower florets

1 cup fresh baby spinach

1 tbsp full-fat coconut milk

0.5 tsp olive oil

1 tbsp yellow curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup water

1 clove garlic

1 tsp fresh ginger

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PREPARATION

1
Heat olive oil in a large skillet over medium heat.
2
Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3
Stir in the yellow curry powder, sea salt, and black pepper to toast the spices.
4
Add the dry red lentils, cauliflower florets, and water; bring to a simmer.
5
Cover and cook for 15-20 minutes until lentils are tender and water is absorbed.
6
Fold in the cubed tofu, coconut milk, and baby spinach, stirring until the spinach wilts.
7
Serve the curry over the warm basmati rice.
8
Top with a generous dollop of Greek yogurt for a creamy, high-protein finish.