Masoor Dal se Garam Subzi Curry
By: Danielle Kinney
Published: Saturday, December 10, 2011 - 3:45pm

Ingredients




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)

Preparation

1 In a small cast iron skillet over medium heat bring to a boil the squash, cauliflower, lentils, water, ketchup, sriracha, and spices. 2 Reduce heat to a simmer, cover the skillet, and cook over low heat until the vegetables are tender (around 30 minutes), stirring occasionally. 3 Once tender, add in the spinach and tofu and stir to mix everything together. 4 Serve as is, with your preferred flatbread, or over rice.

About

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.