YOUR SOLIN GENERATED RECIPE
Lentil and Chickpea Coconut Curry
Simmered red lentils and chickpeas in a creamy, turmeric-infused coconut broth, finished with protein-rich crumbled tofu and fresh spinach for a velvety texture.
INGREDIENTS
0.33 cup dry red lentils
0.5 cup canned chickpeas
4 oz extra firm tofu
2 tbsp nutritional yeast
0.13 cup light coconut milk
1 cup fresh spinach
0.75 cup water
0.25 cup yellow onion
0 tsp extra virgin olive oil
1 clove garlic
1 tsp fresh ginger
0.5 tsp ground turmeric
0.5 tsp ground cumin
0.5 tsp ground coriander
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a large pot over medium heat and sauté the diced onion until translucent.
Stir in the minced garlic and grated ginger, cooking for one minute until fragrant.
Add the turmeric, cumin, and coriander, stirring constantly to toast the spices without burning.
Pour in the dry red lentils, rinsed chickpeas, and water, then bring the mixture to a gentle boil.
Reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are soft and have absorbed most of the liquid.
Crumble the extra firm tofu into small pieces and stir it into the pot along with the nutritional yeast and light coconut milk.
Fold in the fresh spinach and cook for 2 minutes until the leaves are wilted and the curry is creamy.
Season with sea salt and black pepper before serving warm.