Creamy Coconut Red Lentil Curry Bowl

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

Creamy Coconut Red Lentil Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry Bowl

A warming, creamy curry bowl packed with red lentils, silky coconut milk, and extra-firm tofu, enriched with aromatic spices and a handful of fresh spinach. This hearty, flavorful dish is perfect for any meal of the day, offering a delightful balance of textures and a burst of tropical fragrance.

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NUTRITION

551kcal
Protein
39.7g
Fat
14.6g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils

100ml Lite Coconut Milk

100g Extra Firm Tofu, cubed

120g Diced Tomatoes

30g Spinach

25g Onion, diced

3g Garlic, minced

2g Fresh Ginger, grated

5g Coconut Oil

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat the coconut oil in a medium pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.

  • 3

    Add the rinsed red lentils to the pot along with about 2 cups of water. Bring to a simmer and let cook for around 12-15 minutes, or until the lentils start to soften.

  • 4

    Fold in the diced tomatoes and lite coconut milk, stirring gently to combine. Allow the curry base to simmer for an additional 5 minutes.

  • 5

    Gently add the cubed extra firm tofu and spinach to the pot. Season with your preferred spices such as curry powder, salt, and pepper. Let the tofu warm through and the spinach wilt slightly, simmering for another 5 minutes.

  • 6

    Taste and adjust seasonings as needed. Serve the curry bowl warm, garnished with fresh cilantro if desired.

Creamy Coconut Red Lentil Curry Bowl

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

Creamy Coconut Red Lentil Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry Bowl

A warming, creamy curry bowl packed with red lentils, silky coconut milk, and extra-firm tofu, enriched with aromatic spices and a handful of fresh spinach. This hearty, flavorful dish is perfect for any meal of the day, offering a delightful balance of textures and a burst of tropical fragrance.

NUTRITION

551kcal
Protein
39.7g
Fat
14.6g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils

100ml Lite Coconut Milk

100g Extra Firm Tofu, cubed

120g Diced Tomatoes

30g Spinach

25g Onion, diced

3g Garlic, minced

2g Fresh Ginger, grated

5g Coconut Oil

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat the coconut oil in a medium pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.

  • 3

    Add the rinsed red lentils to the pot along with about 2 cups of water. Bring to a simmer and let cook for around 12-15 minutes, or until the lentils start to soften.

  • 4

    Fold in the diced tomatoes and lite coconut milk, stirring gently to combine. Allow the curry base to simmer for an additional 5 minutes.

  • 5

    Gently add the cubed extra firm tofu and spinach to the pot. Season with your preferred spices such as curry powder, salt, and pepper. Let the tofu warm through and the spinach wilt slightly, simmering for another 5 minutes.

  • 6

    Taste and adjust seasonings as needed. Serve the curry bowl warm, garnished with fresh cilantro if desired.