Name: Coconut Vegetable Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Extra firm tofu; 0.75 cup Shelled edamame; 0.5 cup Cooked basmati rice; 0.25 cup Light coconut milk; 0.5 cup Vegetable broth; 1 cup Fresh spinach; 0.5 cup Cauliflower florets; 1 tbsp Red curry paste; 1 tsp Fresh ginger; 1 clove Garlic; 0.5 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Coconut Vegetable Curry with Basmati Rice

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

YOUR SOLIN GENERATED RECIPE

Coconut Vegetable Curry with Basmati Rice

Aromatic red curry simmered with protein-rich tofu and crisp edamame in a velvety coconut broth, served over fluffy basmati rice.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.7g

Fat

25.2g

Carbs

55.2g

SERVINGS

1 serving

INGREDIENTS

9 oz Extra firm tofu

0.75 cup Shelled edamame

0.5 cup Cooked basmati rice

0.25 cup Light coconut milk

0.5 cup Vegetable broth

1 cup Fresh spinach

0.5 cup Cauliflower florets

1 tbsp Red curry paste

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press the tofu to remove excess moisture and cut into one-inch cubes.
2
In a large skillet over medium heat, sauté the garlic and ginger with two tablespoons of vegetable broth until fragrant.
3
Stir in the red curry paste and turmeric, then whisk in the light coconut milk and the remaining vegetable broth.
4
Add the tofu cubes, edamame, and cauliflower florets to the skillet and simmer for 10 minutes until the vegetables are tender.
5
Fold in the fresh spinach until just wilted and season with sea salt and black pepper.
6
Spoon the warm vegetable curry over the cooked basmati rice and serve immediately.