Name: Lentil and Vegetable Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Firm tofu; 0.5 cup Cooked green lentils; 1 cup Cauliflower florets; 2 cups Fresh spinach; 0.5 tsp Avocado oil; 1 tbsp Full-fat coconut milk; 1 tbsp Yellow curry powder; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tsp Fresh ginger; 0.5 cup Vegetable broth

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 Bowl

Sautéed firm tofu and tender lentils simmered in a fragrant coconut curry sauce with vibrant cauliflower and spinach for a silky finish.

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NUTRITION

Protein

46.1g

Fat

26.4g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Firm tofu

0.5 cup Cooked green lentils

1 cup Cauliflower florets

2 cups Fresh spinach

0.5 tsp Avocado oil

1 tbsp Full-fat coconut milk

1 tbsp Yellow curry powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh ginger

0.5 cup Vegetable broth

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PREPARATION

1
Press the tofu to remove excess moisture and cut into 1/2-inch cubes.
2
Heat avocado oil in a large skillet over medium-high heat.
3
Add tofu cubes and sear until golden brown on all sides.
4
Add cauliflower florets, minced garlic, and grated ginger, sautéing for 3-4 minutes.
5
Stir in the curry powder, sea salt, and black pepper to toast the spices.
6
Pour in the vegetable broth and coconut milk, scraping the bottom of the pan to release flavor.
7
Add the cooked lentils and simmer for 5-7 minutes until the sauce thickens and cauliflower is tender.
8
Fold in the fresh spinach until just wilted and serve warm.