YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Curry with Brown Rice
Red lentils and cauliflower simmered in a fragrant ginger-turmeric broth, served over nutty brown rice for a vibrant, protein-packed plant-based bowl.
INGREDIENTS
0.5 cup dry red lentils
1.5 cup vegetable broth
1 tsp minced ginger
1 clove garlic
1 cup cauliflower florets
0.33 cup shelled edamame
0.5 cup tomato puree
1 tsp curry powder
0.5 tsp ground turmeric
1 cup fresh spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup cooked brown rice
PREPARATION
In a heavy-bottomed pot, combine the dry red lentils, vegetable broth, minced ginger, and minced garlic over medium-high heat.
Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover, and simmer for 10 minutes.
Uncover and stir in the cauliflower florets, shelled edamame, tomato puree, curry powder, and ground turmeric until well combined.
Maintain a low simmer for another 10-12 minutes until the lentils have softened into a creamy consistency and the cauliflower is fork-tender.
Turn off the heat and fold in the fresh spinach, stirring gently until the leaves are just wilted from the residual heat.
Season the curry with sea salt and black pepper, tasting to ensure the flavors are balanced and bright.
Ladle the warm curry into bowls over the cooked brown rice and serve immediately.