High-Protein Tofu Lentil Coconut Curry With Broccoli
Inspired by Minimalist Baker [1]
Ingredients
- 1 tablespoon coconut oil
1 teaspoon minced garlic (more if you love it)
1 to 2 tablespoons fresh minced ginger (or I used 3 of the frozen cubes they sell at Trader Joe's)
1 tablespoon curry powder (more if you like it spicier)
1 teaspoon turmeric
3/4 teaspoons sea salt
1 can coconut milk (I used Trader Joe's)
1 tablespoon maple syrup
1 package of Trader Joe's Steamed Lentils (or cook 1 1/4 cups of dry red or yellow lentils)
14 ounces tofu (I used Trader Joe's High-Protein), cubed
2 1/2 cups broccoli (I used Trader Joe's organic frozen, about half the bag)
Juice from half a lemon (about 2 tablespoons)
Directions
- Heat a large skillet over medium heat and add the coconut oil, garlic, and ginger. Sauté for a few minutes, stirring frequently to prevent burning.
- Add all the spices including curry powder, turmeric, and salt, and cook for another minute more.
- Reduce heat to low, stir in the coconut milk and maple syrup, and cook for three minutes. The gorgeous bright color and aromas will be mesmerizing!
- Stir the lentils, tofu, and broccoli into the coconut curry sauce and cook for another few minutes, until the broccoli is soft.
- Add more spices if you like, stir in the fresh lemon juice, and serve alone or over cauliflower rice, brown rice, quinoa, a baked sweet potato, or roasted veggies.
Here's the nutritional info for one serving (makes five):
Information
- Category
- Main Dishes
- Yield
- 4 servings
- Total Time
- 4 minutes, 59 seconds