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 a comforting bowl of creamy coconut red lentil curry, where hearty red lentils mingle with tender chickpeas and silky tofu in a fragrant blend of ginger, garlic, and spices. This vibrant curry is enriched with a touch of light coconut milk and finished with fresh spinach, delivering a balanced, protein-packed meal that’s perfect for dinner.

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NUTRITION

560kcal
Protein
34.7g
Fat
16.2g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

50g Red Lentils

80g Chickpeas (drained)

150g Firm Tofu

1/4 cup Light Coconut Milk

50g Onion

3g Garlic

5g Fresh Ginger

100g Diced Tomatoes

30g Fresh Spinach

Dash of Spice Blend

Pinch of Salt

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PREPARATION

  • 1

    Rinse the red lentils under cold water and drain.

  • 2

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

  • 3

    In a medium saucepan, heat a small amount of water or a light cooking spray. Sauté the onion, garlic, and ginger until fragrant and translucent.

  • 4

    Add the red lentils and the dash of spice blend (cumin, turmeric, coriander, red chili powder) to the saucepan. Stir for about a minute to toast the spices lightly.

  • 5

    Pour in the diced tomatoes and light coconut milk, then add a pinch of salt. Stir well to combine.

  • 6

    Carefully cube the tofu and add it along with the drained chickpeas to the curry mixture.

  • 7

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

  • 8

    In the last few minutes of cooking, stir in the fresh spinach and allow it to wilt.

  • 9

    Adjust seasoning to taste and serve warm. Enjoy your protein-rich, 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

Savor a comforting bowl of creamy coconut red lentil curry, where hearty red lentils mingle with tender chickpeas and silky tofu in a fragrant blend of ginger, garlic, and spices. This vibrant curry is enriched with a touch of light coconut milk and finished with fresh spinach, delivering a balanced, protein-packed meal that’s perfect for dinner.

NUTRITION

560kcal
Protein
34.7g
Fat
16.2g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

50g Red Lentils

80g Chickpeas (drained)

150g Firm Tofu

1/4 cup Light Coconut Milk

50g Onion

3g Garlic

5g Fresh Ginger

100g Diced Tomatoes

30g Fresh Spinach

Dash of Spice Blend

Pinch of Salt

PREPARATION

  • 1

    Rinse the red lentils under cold water and drain.

  • 2

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

  • 3

    In a medium saucepan, heat a small amount of water or a light cooking spray. Sauté the onion, garlic, and ginger until fragrant and translucent.

  • 4

    Add the red lentils and the dash of spice blend (cumin, turmeric, coriander, red chili powder) to the saucepan. Stir for about a minute to toast the spices lightly.

  • 5

    Pour in the diced tomatoes and light coconut milk, then add a pinch of salt. Stir well to combine.

  • 6

    Carefully cube the tofu and add it along with the drained chickpeas to the curry mixture.

  • 7

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

  • 8

    In the last few minutes of cooking, stir in the fresh spinach and allow it to wilt.

  • 9

    Adjust seasoning to taste and serve warm. Enjoy your protein-rich, creamy coconut red lentil curry!