Masoor Dal se Garam Subzi Curry
2 oz cubed winter squash
3.5 oz chopped cauliflower
1 tbs uncooked red lentils
1/2 cup water
1 tbs ketchup
1/4 tsp sriracha (or a pinch of ground red chili)
1 tsp each: garlic powder, onion powder, ginger powder
1/4 heaping tsp coriander powder and madras curry powder
1/4 level tsp turmeric
42g baby spinach
1/8 block pressed and cubed lite firm tofu (Nasoya)
In a small cast iron skillet over medium heat bring to a boil the squash, cauliflower, lentils, water, ketchup, sriracha, and spices.
Reduce heat to a simmer, cover the skillet, and cook over low heat until the vegetables are tender (around 30 minutes), stirring occasionally.
Once tender, add in the spinach and tofu and stir to mix everything together.
Serve as is, with your preferred flatbread, or over rice.
Being a single college girl with limited time, I have been known to throw together things like this - simple, accessible and healthy single serving dishes. With ethnic twists.
Single Serving Warm Veggie Curry with Red Lentils
December 10, 2011