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 warmly spiced, velvety red lentil curry infused with light coconut milk and tender tofu. This hearty dish is accented with aromatic ginger, garlic, and curry spices, creating a comforting meal perfect for any time of day.

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NUTRITION

594kcal
Protein
36.3g
Fat
22.9g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (~67g)

150g Firm Tofu

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (121g)

1/4 medium Onion (~40g)

2 cloves Garlic

1 tsp Fresh Ginger

1 cup Fresh Spinach

1 tsp Curry Powder

1 tsp Turmeric Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils in cold water and drain well.

  • 2

    Dice the onion, mince the garlic, and grate the fresh ginger.

  • 3

    Cube the firm tofu and set aside.

  • 4

    In a medium saucepan, heat a splash of water or a light oil alternative over medium heat and sauté the onion, garlic, and ginger until softened and fragrant.

  • 5

    Add the curry powder and turmeric powder, stirring for about 30 seconds to bloom the spices.

  • 6

    Pour in the light coconut milk and diced tomatoes, and add the rinsed lentils. Stir well to combine.

  • 7

    Bring the mixture to a gentle simmer and cook for 15-20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

  • 8

    Gently fold in the cubed tofu and fresh spinach, and let simmer for an additional 5 minutes to heat through and wilt the spinach.

  • 9

    Season with salt and pepper to taste, then serve hot.

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 warmly spiced, velvety red lentil curry infused with light coconut milk and tender tofu. This hearty dish is accented with aromatic ginger, garlic, and curry spices, creating a comforting meal perfect for any time of day.

NUTRITION

594kcal
Protein
36.3g
Fat
22.9g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (~67g)

150g Firm Tofu

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (121g)

1/4 medium Onion (~40g)

2 cloves Garlic

1 tsp Fresh Ginger

1 cup Fresh Spinach

1 tsp Curry Powder

1 tsp Turmeric Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils in cold water and drain well.

  • 2

    Dice the onion, mince the garlic, and grate the fresh ginger.

  • 3

    Cube the firm tofu and set aside.

  • 4

    In a medium saucepan, heat a splash of water or a light oil alternative over medium heat and sauté the onion, garlic, and ginger until softened and fragrant.

  • 5

    Add the curry powder and turmeric powder, stirring for about 30 seconds to bloom the spices.

  • 6

    Pour in the light coconut milk and diced tomatoes, and add the rinsed lentils. Stir well to combine.

  • 7

    Bring the mixture to a gentle simmer and cook for 15-20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

  • 8

    Gently fold in the cubed tofu and fresh spinach, and let simmer for an additional 5 minutes to heat through and wilt the spinach.

  • 9

    Season with salt and pepper to taste, then serve hot.