Name: Chickpea Lentil Curry with Tofu and Steamed Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.7 oz Extra Firm Tofu, cubed; 35g Dry Red Lentils; 1/4 cup Canned Chickpeas, rinsed; 2 cups Broccoli Florets; 1/5 cup Tomato Puree; 30g Yellow Onion, minced; 1 tsp Curry Powder; 1/2 tsp Garam Masala

Chickpea Lentil Curry with Tofu and Steamed Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chickpea Lentil Curry with Tofu and Steamed Broccoli

A protein-rich curry of simmered red lentils and chickpeas with pan-seared tofu and steamed broccoli, finished with a sprinkle of fragrant, toasted garam masala.

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NUTRITION

Protein

36.3g

Fat

13g

Carbs

50.8g

SERVINGS

1 serving

INGREDIENTS

7.7 oz Extra Firm Tofu, cubed

35g Dry Red Lentils

1/4 cup Canned Chickpeas, rinsed

2 cups Broccoli Florets

1/5 cup Tomato Puree

30g Yellow Onion, minced

1 tsp Curry Powder

1/2 tsp Garam Masala

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PREPARATION

1
Press the tofu to remove excess moisture, then cut into small cubes and lightly sear in a non-stick pan until the edges are golden.
2
In a small pot, combine the red lentils with 1/2 cup of water and simmer over medium heat until tender and the water is absorbed.
3
Steam the broccoli florets for 4-5 minutes until they are bright green and tender-crisp.
4
In a separate skillet, sauté the minced onion with a splash of water until translucent, then stir in the curry powder and tomato puree.
5
Add the cooked lentils, chickpeas, and seared tofu to the skillet with the tomato mixture, stirring gently to combine and heat through.
6
Serve the curry hot alongside the steamed broccoli and finish with a dusting of toasted garam masala.