Creamy Coconut Red Lentil Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

A comforting bowl of curry featuring silky red lentils simmered in a light coconut milk sauce with tender tofu, chickpeas, and aromatic spices. This dish marries creamy textures with a burst of savory warmth, making it a perfect meal to nourish both body and soul.

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NUTRITION

567kcal
Protein
33.8g
Fat
15.9g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

75g Dry Red Lentils

50g Chickpeas

80g Light Coconut Milk

100g Firm Tofu

40g Onion, diced

80g Tomato, chopped

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

1 tsp Cumin

Salt & Pepper to taste

1 cup Water

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PREPARATION

  • 1

    Rinse the dry red lentils thoroughly under cold water.

  • 2

    In a medium saucepan, heat a splash of water over medium heat. Add the diced onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent.

  • 3

    Stir in the curry powder and cumin, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils, chickpeas, and chopped tomato to the pan. Mix well to combine with the spices and aromatics.

  • 5

    Pour in the light coconut milk and water. Bring the mixture to a simmer, then reduce the heat and let it gently simmer for about 20 minutes, or until the lentils are tender and the curry has thickened slightly.

  • 6

    While the curry simmers, press the tofu to remove excess moisture and cut it into cubes.

  • 7

    Gently stir in the cubed tofu during the last 5 minutes of cooking to warm through without breaking them apart.

  • 8

    Season with salt and pepper to taste and give the curry a final stir. Adjust consistency with a bit more water if needed.

  • 9

    Serve hot, and enjoy your hearty and creamy red lentil curry.

Creamy Coconut Red Lentil Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

A comforting bowl of curry featuring silky red lentils simmered in a light coconut milk sauce with tender tofu, chickpeas, and aromatic spices. This dish marries creamy textures with a burst of savory warmth, making it a perfect meal to nourish both body and soul.

NUTRITION

567kcal
Protein
33.8g
Fat
15.9g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

75g Dry Red Lentils

50g Chickpeas

80g Light Coconut Milk

100g Firm Tofu

40g Onion, diced

80g Tomato, chopped

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

1 tsp Cumin

Salt & Pepper to taste

1 cup Water

PREPARATION

  • 1

    Rinse the dry red lentils thoroughly under cold water.

  • 2

    In a medium saucepan, heat a splash of water over medium heat. Add the diced onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent.

  • 3

    Stir in the curry powder and cumin, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils, chickpeas, and chopped tomato to the pan. Mix well to combine with the spices and aromatics.

  • 5

    Pour in the light coconut milk and water. Bring the mixture to a simmer, then reduce the heat and let it gently simmer for about 20 minutes, or until the lentils are tender and the curry has thickened slightly.

  • 6

    While the curry simmers, press the tofu to remove excess moisture and cut it into cubes.

  • 7

    Gently stir in the cubed tofu during the last 5 minutes of cooking to warm through without breaking them apart.

  • 8

    Season with salt and pepper to taste and give the curry a final stir. Adjust consistency with a bit more water if needed.

  • 9

    Serve hot, and enjoy your hearty and creamy red lentil curry.