Name: Coconut Vegetable Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Extra firm tofu; 0.5 cup Shelled edamame; 0.5 cup Cooked basmati rice; 0.25 cup Light coconut milk; 1 cup Fresh spinach; 0.5 cup Cauliflower florets; 1 tsp Olive oil; 1 tsp Yellow curry powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 0.5 tsp Fresh ginger

Coconut Vegetable Curry with Basmati Rice

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

YOUR SOLIN GENERATED RECIPE

Coconut Vegetable Curry with Basmati Rice

Tofu and crisp vegetables simmered in a fragrant coconut-turmeric sauce, served over a bed of fluffy basmati rice for a comforting meal.

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NUTRITION

Protein

37.6g

Fat

25.7g

Carbs

44.6g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra firm tofu

0.5 cup Shelled edamame

0.5 cup Cooked basmati rice

0.25 cup Light coconut milk

1 cup Fresh spinach

0.5 cup Cauliflower florets

1 tsp Olive oil

1 tsp Yellow curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Fresh ginger

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PREPARATION

1
Press the extra firm tofu to remove excess moisture and cut into one-inch cubes.
2
Heat the olive oil in a large skillet over medium heat.
3
Add the tofu cubes to the skillet and sauté until they are golden brown on all sides.
4
Stir in the minced garlic, grated ginger, and cauliflower florets, cooking for about three minutes.
5
Sprinkle the curry powder, sea salt, and black pepper over the mixture and toss to coat evenly.
6
Pour in the light coconut milk and add the shelled edamame, simmering for five minutes until the sauce thickens.
7
Fold in the fresh spinach and stir until the leaves are just wilted.
8
Serve the vegetable curry hot over the pre-cooked fluffy basmati rice.