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

Savor the comforting warmth of this creamy coconut red lentil curry. A fragrant blend of red lentils, light coconut milk, and extra-firm tofu is enhanced with aromatic ginger, garlic, and a medley of spices. Finished with tender spinach, this curry delivers a vibrant mix of textures and flavors perfect for a nourishing meal any time of day.

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NUTRITION

573kcal
Protein
37.7g
Fat
12g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils (dry)

120ml Light Coconut Milk

63g Extra-Firm Tofu

50g Onion

3g Garlic

5g Fresh Ginger

100g Canned Diced Tomatoes

30g Fresh Spinach

3g Coconut Oil

Curry Powder, Cumin, Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Heat the coconut oil in a large saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion softens.

  • 3

    Add curry powder and cumin to the pan and stir for about 30 seconds to release their aromas.

  • 4

    Stir in the red lentils followed by the canned diced tomatoes. Mix well and allow the flavors to meld for a minute.

  • 5

    Pour in the light coconut milk along with about 1 cup of water. Bring the mixture to a simmer and let it cook for 15-20 minutes, until the lentils are soft.

  • 6

    Cube the extra-firm tofu and gently stir it into the curry. Let it simmer for an additional 3-5 minutes until the tofu is heated through.

  • 7

    Fold in the fresh spinach and season with salt and pepper to taste.

  • 8

    Serve warm and enjoy the creamy, hearty flavors.

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

Savor the comforting warmth of this creamy coconut red lentil curry. A fragrant blend of red lentils, light coconut milk, and extra-firm tofu is enhanced with aromatic ginger, garlic, and a medley of spices. Finished with tender spinach, this curry delivers a vibrant mix of textures and flavors perfect for a nourishing meal any time of day.

NUTRITION

573kcal
Protein
37.7g
Fat
12g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils (dry)

120ml Light Coconut Milk

63g Extra-Firm Tofu

50g Onion

3g Garlic

5g Fresh Ginger

100g Canned Diced Tomatoes

30g Fresh Spinach

3g Coconut Oil

Curry Powder, Cumin, Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Heat the coconut oil in a large saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion softens.

  • 3

    Add curry powder and cumin to the pan and stir for about 30 seconds to release their aromas.

  • 4

    Stir in the red lentils followed by the canned diced tomatoes. Mix well and allow the flavors to meld for a minute.

  • 5

    Pour in the light coconut milk along with about 1 cup of water. Bring the mixture to a simmer and let it cook for 15-20 minutes, until the lentils are soft.

  • 6

    Cube the extra-firm tofu and gently stir it into the curry. Let it simmer for an additional 3-5 minutes until the tofu is heated through.

  • 7

    Fold in the fresh spinach and season with salt and pepper to taste.

  • 8

    Serve warm and enjoy the creamy, hearty flavors.