YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Curry Bowl
Aromatic red lentils and cubed tofu simmered in a fragrant curry broth, finished with a cooling dollop of Greek yogurt for a creamy and satisfying texture.
INGREDIENTS
0.33 cup Cooked red lentils
4.5 oz Extra firm tofu
0.5 cup Nonfat Greek yogurt
1 cup Fresh spinach
0.5 cup Cauliflower florets
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
1 tsp Fresh ginger
PREPARATION
Heat a non-stick skillet over medium heat and add the cauliflower florets with a splash of water to steam-saute until slightly tender.
Stir in the minced garlic, grated ginger, curry powder, and turmeric, cooking for one minute until the spices become fragrant.
Add the diced tofu and cooked red lentils to the pan, stirring to coat them thoroughly with the spice mixture.
Pour in the remaining water and simmer for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Fold in the fresh spinach and cook until just wilted, then season with sea salt and black pepper.
Remove from heat and stir in the Greek yogurt to create a rich, creamy sauce before serving warm.