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 luscious and aromatic red lentil curry infused with the creaminess of light coconut milk and a medley of spices. This comforting dish features velvety red lentils simmered with tofu, fresh tomatoes, and spinach, creating a vibrant, satisfying meal perfect for any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

521kcal
Protein
48.8g
Fat
10.6g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

80g Red Lentils

150g Firm Tofu

100ml Light Coconut Milk

1 cup Diced Tomatoes

1/2 medium Onion

2 cloves Garlic

1 tsp Ginger

1 cup Spinach

1 tsp Curry Powder

1 tsp Cumin

1 tsp Turmeric

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Press the tofu lightly to remove excess moisture, then cut into cubes.

  • 3

    Dice the onion and mince the garlic. Grate the ginger if using fresh.

  • 4

    In a medium pot over medium heat, add a splash of water or a small amount of oil if desired, and sauté the onions until translucent. Stir in the garlic, ginger, curry powder, cumin, and turmeric and cook for another minute to release their aromas.

  • 5

    Add the rinsed lentils, diced tomatoes, and light coconut milk to the pot. Stir well to combine.

  • 6

    Bring the mixture to a simmer, then add the tofu cubes. Reduce the heat to low and let it cook for about 15-20 minutes, or until the lentils are soft and the curry has thickened slightly.

  • 7

    In the final few minutes, fold in the spinach and allow it to wilt.

  • 8

    Season the curry with salt and pepper to taste, then remove from heat.

  • 9

    Serve hot, enjoying the creamy texture and warm spice blend in every bite.

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 luscious and aromatic red lentil curry infused with the creaminess of light coconut milk and a medley of spices. This comforting dish features velvety red lentils simmered with tofu, fresh tomatoes, and spinach, creating a vibrant, satisfying meal perfect for any time of the day.

NUTRITION

521kcal
Protein
48.8g
Fat
10.6g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

80g Red Lentils

150g Firm Tofu

100ml Light Coconut Milk

1 cup Diced Tomatoes

1/2 medium Onion

2 cloves Garlic

1 tsp Ginger

1 cup Spinach

1 tsp Curry Powder

1 tsp Cumin

1 tsp Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Press the tofu lightly to remove excess moisture, then cut into cubes.

  • 3

    Dice the onion and mince the garlic. Grate the ginger if using fresh.

  • 4

    In a medium pot over medium heat, add a splash of water or a small amount of oil if desired, and sauté the onions until translucent. Stir in the garlic, ginger, curry powder, cumin, and turmeric and cook for another minute to release their aromas.

  • 5

    Add the rinsed lentils, diced tomatoes, and light coconut milk to the pot. Stir well to combine.

  • 6

    Bring the mixture to a simmer, then add the tofu cubes. Reduce the heat to low and let it cook for about 15-20 minutes, or until the lentils are soft and the curry has thickened slightly.

  • 7

    In the final few minutes, fold in the spinach and allow it to wilt.

  • 8

    Season the curry with salt and pepper to taste, then remove from heat.

  • 9

    Serve hot, enjoying the creamy texture and warm spice blend in every bite.