Curry Slop N' Roast - Savor da Slop

Watch out, world! We’re switching things up. Not really, but kinda. I’ve added a step… but don’t freak out, still extremely doable and hand-off. Just gonna roast some things. Add a little texture to our slop. 

Whoever said slop can’t have texture?! Prolly me, I don’t know. If I did, I lied. 

Roast

Pre-heat dat oven AND sheet pan to 425F. 

I suggest starting with the roast part of things. Roughly chop carrots, zucchini and peppers. Toss them in some olive juice (oil), salt, pepper and whatever seasonings your heart desires. Throw them on the pan as soon as it’s hot from the pre-heat. Will help cook the veggies faster. 

Tofu, the star of the show, in my opinion. Take your extra-firm soybean buddy and drain as much water as possible. Either weighted with a towel or just squeeze it over a sink cause you’re lazy like me. Cube it up into tiny bite-size pieces and toss in the same seasoning concoction as the vegetables. 

Throw it on the pan and bake for around 40 minutes. Should be just enough time to make your curry slop. 

Not a real table. Can you believe it?!

Curry Slop 

Can you guess what we’re gonna start with? Onions. Always Onions. You’ll get it. Dice those babies up and throw them in a deep pot over medium-high heat. Lube up the pan of course, we don’t want them sticking. 

After they start softening and maybe even browning a little, throw in your brown rice and lentils. Yes, without water. It’ll help toast them in the onions and oil for a second making for a more flavorful result. Not long after you can throw in your garlic, ginger, and curry paste. 

Toast those up only for a second to get fragrant, then water. Enough to cook the rice and lentils, but not soup quality, we want a thick finish. Let that simmer for a while, and if you feel so inclined add some salt, sambal paste, and sriracha. And as with all my vegetarian recipes i’m looking for ways to boost the protein, so add in some frozen edamame if ya got it. Adds a lovely sweetness and conflicting texture to the slop. 

At the 30-minute mark, mine was looking drier than the Sahara. Stick with me here… I added a little oat milk. It’s mostly water, ok, but that slight creaminess cuts the crazy spice we have going on. 

That’s it, man. Go ahead and plate it up. Throw the slop on the bottom and your lovely roast vegetables and tofu on top of that. Garnish it with whatever you feel <3