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

Enjoy a cozy bowl of Creamy Coconut Red Lentil Curry bursting with warming spices, tender red lentils, and a silky coconut-tomato base, complemented by hearty tofu and chickpeas. This vibrant dish is both comforting and nutritious, making it perfect for a balanced meal at any time of day.

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NUTRITION

593kcal
Protein
34.1g
Fat
14.5g
Carbs
75.0g

SERVINGS

1 serving

INGREDIENTS

75g dry red lentils

100g silken tofu

1/2 cup light coconut milk (approx. 120g)

100g diced tomatoes

50g spinach

1/4 cup chickpeas, drained (approx. 40g)

1/4 medium onion

1 clove garlic

1 teaspoon fresh ginger, grated

1 teaspoon curry powder

1 teaspoon turmeric

1 teaspoon cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Finely chop the quarter onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium saucepan over medium heat, lightly sauté the onion, garlic, and ginger until softened and fragrant.

  • 4

    Add the curry powder, turmeric, and cumin to the pan and toast for a minute to release the spices' aromas.

  • 5

    Stir in the red lentils and diced tomatoes, then pour in the light coconut milk. Mix well to combine.

  • 6

    Bring the mixture to a gentle simmer; cover and let it cook for about 15 minutes, stirring occasionally until the lentils are tender.

  • 7

    While the lentils are cooking, dice the silken tofu into small cubes and gently fold them, along with the drained chickpeas and spinach, into the simmering curry.

  • 8

    Allow the curry to heat through for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.

  • 9

    Serve warm and enjoy your nutrient-packed, creamy coconut 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

Enjoy a cozy bowl of Creamy Coconut Red Lentil Curry bursting with warming spices, tender red lentils, and a silky coconut-tomato base, complemented by hearty tofu and chickpeas. This vibrant dish is both comforting and nutritious, making it perfect for a balanced meal at any time of day.

NUTRITION

593kcal
Protein
34.1g
Fat
14.5g
Carbs
75.0g

SERVINGS

1 serving

INGREDIENTS

75g dry red lentils

100g silken tofu

1/2 cup light coconut milk (approx. 120g)

100g diced tomatoes

50g spinach

1/4 cup chickpeas, drained (approx. 40g)

1/4 medium onion

1 clove garlic

1 teaspoon fresh ginger, grated

1 teaspoon curry powder

1 teaspoon turmeric

1 teaspoon cumin

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Finely chop the quarter onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium saucepan over medium heat, lightly sauté the onion, garlic, and ginger until softened and fragrant.

  • 4

    Add the curry powder, turmeric, and cumin to the pan and toast for a minute to release the spices' aromas.

  • 5

    Stir in the red lentils and diced tomatoes, then pour in the light coconut milk. Mix well to combine.

  • 6

    Bring the mixture to a gentle simmer; cover and let it cook for about 15 minutes, stirring occasionally until the lentils are tender.

  • 7

    While the lentils are cooking, dice the silken tofu into small cubes and gently fold them, along with the drained chickpeas and spinach, into the simmering curry.

  • 8

    Allow the curry to heat through for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.

  • 9

    Serve warm and enjoy your nutrient-packed, creamy coconut red lentil curry.