YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Curry
Red lentils and cauliflower florets simmered in a fragrant turmeric-ginger broth, finished with vibrant spinach for a velvety and nourishing plant-based meal.
INGREDIENTS
0.5 cup dry red lentils
0.5 cup nutritional yeast
1.5 cup cauliflower florets
2 cup fresh spinach
0.5 cup diced tomatoes
2.5 cup vegetable broth
1 tsp curry powder
0.5 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
1 tbsp fresh ginger
0.25 cup diced yellow onion
PREPARATION
In a large pot, sauté the diced yellow onion, minced garlic, and grated fresh ginger with 2 tablespoons of vegetable broth over medium heat until the onion is translucent.
Stir in the curry powder, ground turmeric, sea salt, and black pepper, cooking for 1 minute until the spices become aromatic.
Add the dry red lentils, cauliflower florets, diced tomatoes, and the remaining vegetable broth to the pot.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils and cauliflower are tender.
Remove from heat and stir in the nutritional yeast and fresh spinach until the spinach is wilted and the curry is thick and creamy.