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 silky, warming red lentil curry with a touch of coconut cream, hearty chickpeas, and cubes of firm tofu. Infused with aromatic ginger, garlic, and a blend of spices, this dish brings a vibrant medley of flavors and textures—a comforting and nutrient-packed meal perfect for any time of day.

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NUTRITION

543kcal
Protein
36.0g
Fat
12g
Carbs
79.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (67g)

1/2 cup cooked Chickpeas (82g)

100g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (120g)

1 cup Spinach

1/2 medium Onion (50g)

1 clove Garlic

1 tsp Fresh Ginger, grated

1/2 cup Vegetable Broth (120g)

1 tsp Spice Blend (Turmeric, Cumin, Coriander)

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Heat a non-stick pot over medium heat. Add the chopped half onion, garlic, and grated ginger, and sauté until the onion softens and becomes translucent.

  • 3

    Stir in the spice blend and toast briefly to release the aromas.

  • 4

    Add the red lentils, chickpeas, and vegetable broth to the pot. Pour in the diced tomatoes and light coconut milk. Stir well to combine.

  • 5

    Bring the mixture to a gentle simmer. Cover and cook for about 15-20 minutes, stirring occasionally, until the lentils are soft and have absorbed the flavors.

  • 6

    Gently fold in the firm tofu cubes and spinach. Let the curry simmer for another 5 minutes so the tofu warms through and spinach wilts.

  • 7

    Season with salt and pepper to taste. Adjust spice levels if needed.

  • 8

    Serve hot. Garnish with a sprinkle of fresh herbs if desired.

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 silky, warming red lentil curry with a touch of coconut cream, hearty chickpeas, and cubes of firm tofu. Infused with aromatic ginger, garlic, and a blend of spices, this dish brings a vibrant medley of flavors and textures—a comforting and nutrient-packed meal perfect for any time of day.

NUTRITION

543kcal
Protein
36.0g
Fat
12g
Carbs
79.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (67g)

1/2 cup cooked Chickpeas (82g)

100g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (120g)

1 cup Spinach

1/2 medium Onion (50g)

1 clove Garlic

1 tsp Fresh Ginger, grated

1/2 cup Vegetable Broth (120g)

1 tsp Spice Blend (Turmeric, Cumin, Coriander)

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Heat a non-stick pot over medium heat. Add the chopped half onion, garlic, and grated ginger, and sauté until the onion softens and becomes translucent.

  • 3

    Stir in the spice blend and toast briefly to release the aromas.

  • 4

    Add the red lentils, chickpeas, and vegetable broth to the pot. Pour in the diced tomatoes and light coconut milk. Stir well to combine.

  • 5

    Bring the mixture to a gentle simmer. Cover and cook for about 15-20 minutes, stirring occasionally, until the lentils are soft and have absorbed the flavors.

  • 6

    Gently fold in the firm tofu cubes and spinach. Let the curry simmer for another 5 minutes so the tofu warms through and spinach wilts.

  • 7

    Season with salt and pepper to taste. Adjust spice levels if needed.

  • 8

    Serve hot. Garnish with a sprinkle of fresh herbs if desired.