YOUR SOLIN GENERATED RECIPE
Hearty Chickpea and Vegetable Curry
Aromatic red lentils and chickpeas simmered in a creamy coconut broth with golden seared tofu and tender cauliflower for a fragrant, protein-packed bowl.
INGREDIENTS
6 oz Extra firm tofu
0.5 cup Canned chickpeas
0.25 cup Dry red lentils
1 cup Cauliflower florets
1 cup Fresh baby spinach
0.13 cup Light coconut milk
0.5 tsp Coconut oil
2 tbsp Nutritional yeast
1 tbsp Red curry paste
0.5 cup Vegetable broth
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Turmeric powder
1 tsp Fresh ginger
PREPARATION
Press the extra firm tofu to remove excess moisture, then cut into half-inch cubes.
Heat the coconut oil in a large skillet over medium-high heat and sear the tofu cubes until they are golden and crispy on all sides.
Add the cauliflower florets and minced fresh ginger to the skillet, sautéing for about 3 minutes until the vegetables are slightly softened.
Stir in the red curry paste, turmeric powder, and dry red lentils, ensuring the vegetables and tofu are evenly coated with the spices.
Pour in the vegetable broth and light coconut milk, stirring well to combine and bringing the mixture to a gentle simmer.
Add the rinsed chickpeas and nutritional yeast to the pan, then cover and cook for 10 to 12 minutes until the lentils are tender and the sauce has thickened.
Fold in the fresh baby spinach and season with sea salt and black pepper, stirring until the greens are just wilted.
Transfer the curry to a shallow bowl and serve immediately while the sauce is creamy and the tofu is warm.