Name: Hearty Japanese Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Firm tofu; 0.5 cup Shelled edamame; 0.5 cup Cooked brown rice; 0.5 cup Carrots; 0.5 cup Potato; 0.25 cup Yellow onion; 1 tsp Extra virgin olive oil; 1 tbsp Japanese curry powder; 1 tbsp Tomato paste; 0.5 cup Vegetable broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh ginger; 1 clove Garlic

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

YOUR SOLIN GENERATED RECIPE

Hearty Japanese Vegetable Curry

Firm tofu and root vegetables simmered in a fragrant, velvety curry sauce served over nutty brown rice for a comforting and aromatic meal.

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NUTRITION

Protein

59.6g

Fat

35.5g

Carbs

78.4g

SERVINGS

1 serving

INGREDIENTS

10 oz Firm tofu

0.5 cup Shelled edamame

0.5 cup Cooked brown rice

0.5 cup Carrots

0.5 cup Potato

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

1 tbsp Japanese curry powder

1 tbsp Tomato paste

0.5 cup Vegetable broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

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PREPARATION

1
Press the firm tofu to remove excess moisture, then cut into bite-sized cubes.
2
Heat the extra virgin olive oil in a large pot over medium heat and sauté the yellow onion, minced garlic, and grated ginger until soft and fragrant.
3
Add the sliced carrots and cubed potatoes to the pot, stirring for 3 minutes until slightly softened.
4
Stir in the Japanese curry powder and tomato paste, coating the vegetables evenly to toast the spices.
5
Pour in the vegetable broth and bring the mixture to a gentle simmer.
6
Add the cubed tofu and shelled edamame to the pot, then cover and cook for 15 minutes until the potatoes are tender and the sauce has thickened.
7
Season the curry with sea salt and black pepper to taste.
8
Serve the hearty vegetable curry over a bed of warm cooked brown rice.