YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Coconut Curry
Red lentils and tofu simmered in a fragrant coconut milk broth with cauliflower and spinach for a velvety and satisfying plant-based meal.
INGREDIENTS
0.5 cup Red lentils
6 oz Firm tofu
1 tbsp Full-fat coconut milk
1 cup Cauliflower florets
1 cup Fresh spinach
1 tbsp Yellow curry powder
0.5 tsp Sea salt
0.25 tsp Black pepper
1 tsp Ginger
1 clove Garlic
1.5 cup Vegetable broth
PREPARATION
Drain and press the firm tofu to remove excess moisture, then cut it into half-inch cubes.
In a large pot over medium heat, sauté the minced garlic and grated ginger with a splash of vegetable broth until aromatic.
Stir in the yellow curry powder, sea salt, and black pepper, toasting the spices for thirty seconds to release their oils.
Add the dry red lentils and the remaining vegetable broth, bringing the mixture to a gentle boil.
Reduce heat to low, cover, and simmer for 10 minutes until the lentils begin to soften.
Add the cauliflower florets and cubed tofu to the pot, continuing to simmer for another 8 to 10 minutes until the vegetables are tender.
Stir in the full-fat coconut milk and fresh spinach, cooking just until the spinach is wilted and the curry reaches a creamy consistency.