YOUR SOLIN GENERATED RECIPE
Hearty Chickpea and Vegetable Curry
Simmered chickpeas and tofu in a fragrant tomato-turmeric broth, creating a velvety texture that warms from the inside out.
INGREDIENTS
4 oz Extra firm tofu
0.25 cup Cooked chickpeas
0.5 cup Cooked red lentils
0.5 cup Frozen green peas
1 cup Cauliflower florets
0.5 cup Tomato puree
1 cup Low sodium vegetable broth
1 tsp Minced ginger
1 tsp Minced garlic
1 tbsp Curry powder
0.5 tsp Ground turmeric
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Nutritional yeast
PREPARATION
Press the extra firm tofu to remove excess moisture, then cut into 1/2-inch cubes.
In a large non-stick pot over medium heat, add 2 tablespoons of the vegetable broth to sauté the minced garlic and ginger until fragrant.
Stir in the curry powder and ground turmeric, toasting the spices for 30 seconds to release their aroma.
Add the cauliflower florets and cubed tofu, stirring to coat them evenly in the spice mixture.
Pour in the tomato puree and the remaining vegetable broth, then bring the mixture to a gentle simmer.
Stir in the cooked chickpeas, cooked red lentils, and frozen green peas.
Cover and cook for 10-12 minutes until the cauliflower is tender and the sauce has thickened slightly.
Stir in the nutritional yeast, sea salt, and black pepper before serving.