Name: Lentil and Vegetable Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked brown lentils; 4 oz extra-firm tofu; 0.75 cup nonfat Greek yogurt; 0.5 cup cooked basmati rice; 1 cup fresh spinach; 0.5 cup cauliflower florets; 1 tsp avocado oil; 0.25 cup water; 1 tsp curry powder; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 0.5 inch fresh ginger

Lentil and 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

Lentil and Vegetable Curry with Basmati Rice

Sautéed tofu and lentils simmered in a vibrant turmeric-spiced yogurt sauce, served over a bed of fluffy basmati rice.

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NUTRITION

Protein

47.5g

Fat

12.8g

Carbs

70.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked brown lentils

4 oz extra-firm tofu

0.75 cup nonfat Greek yogurt

0.5 cup cooked basmati rice

1 cup fresh spinach

0.5 cup cauliflower florets

1 tsp avocado oil

0.25 cup water

1 tsp curry powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 inch fresh ginger

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PREPARATION

1
Prepare the basmati rice according to package directions and set aside.
2
Press the extra-firm tofu to remove excess water, then cut into half-inch cubes.
3
Heat avocado oil in a large skillet over medium heat and sauté the minced garlic, grated ginger, and cauliflower florets for 3 minutes.
4
Add the tofu cubes, cooked lentils, curry powder, turmeric, sea salt, and black pepper to the skillet, stirring to combine.
5
Pour in the water, cover the pan, and simmer for 5 minutes until the cauliflower is tender.
6
Reduce the heat to low and stir in the Greek yogurt and fresh spinach, heating just until the spinach is wilted and the sauce is creamy.
7
Portion the fluffy rice into a bowl and top with the warm lentil and vegetable curry.