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@lyraarch1ve:

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Tuesday 28 January 2025 18:21:07 GMT
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Never Give Up 💫 Doubt is normal, but it’s your chance to prove you don’t quit. Even when you stumble, learn and keep going. Failure is temporary; growth is permanent. Don’t stop. You’ve got this. 🤝🏽 Full outfit: @Nike #Running #staymotivated #growthmindset #quoteoftheday #hardlopen
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been a fave for years, for v good reason x Peanut butter curry lentils Ingredients (serves 2-3) 80g red lentils 300g extra firm tofu 1 small head of cauliflower, chopped into small chunks) half a brown onion, diced 2 cloves of garlic, minced 1cm ginger, grated 1.5 tsp cumin 3/4 tsp garam masala 3/4 tsp ground coriander 3/4 tsp turmeric 3/4 tsp fenugreek 3/4 tsp chilli powder 165ml coconut milk (small tin) 1 tbsp tomato paste 2 tsp smooth peanut butter 500ml vegetable stock coriander to garnish Pink pickled onion Bread/rice to serve method 1. Mix the dry spices together 2. Preheat your oven to 200°C. Add your cauliflower florets & tofu chunks to a baking tray along with 1/3 of the spice mix, a drizzle of oil & salt. Make sure everything’s coated evenly then roast for 20-25 minutes until tender & golden 3. Meanwhile, fry the onion until translucent, add the garlic & ginger then continue to fry until aromatic 4. Add the dry spices & toast off until fragrant then stir in the tomato paste 5. Stir in the red lentils then add the coconut milk & stock, bring to a simmer & cook for for 25-35 minutes until thickened & the lentils are tender (stir occasionally so the lentils don’t stick & add a splash more water if it becomes too dry) 6. Stir in the peanut butter then, when cooked, add the tofu 7. Serve up topped with cauliflower, an extra drizzle of coconut milk, pink pickled onion & sprinkle with fresh coriander #lentils #tofu #highprotein #fyp
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