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 velvety, aromatic curry featuring tender red lentils, firm tofu, and hearty chickpeas, all simmered in a lightly spiced, creamy coconut broth with tomatoes and fragrant spices. This dish is a comforting, nutrient-packed option suitable for breakfast, lunch, or dinner.

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NUTRITION

635kcal
Protein
34.2g
Fat
15.5g
Carbs
94.3g

SERVINGS

1 serving

INGREDIENTS

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

100g Firm Tofu

1/2 cup cooked Chickpeas (~125g)

1/2 cup Light Coconut Milk (~120ml)

1 medium Tomato

1 medium Yellow Onion

2 Garlic Cloves

1 teaspoon Fresh Ginger, grated

1 teaspoon Cumin Powder

1 teaspoon Turmeric Powder

1 teaspoon Coriander Powder

1 pinch Cayenne Pepper

Salt to taste

1 pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Drain the firm tofu and cut it into 1-inch cubes.

  • 4

    In a medium pot, heat a splash of water or a light oil alternative over medium heat. Sauté the diced onion, garlic, and ginger until the onion becomes translucent and fragrant.

  • 5

    Stir in the cumin, turmeric, coriander, and a pinch of cayenne pepper. Toast the spices for about 30 seconds to release their aromas.

  • 6

    Add the rinsed red lentils and chopped tomato to the pot. Pour in about 1.5 cups of water (or vegetable broth) and bring to a gentle simmer.

  • 7

    Let the lentils cook for about 10 minutes, stirring occasionally, until they begin to soften.

  • 8

    Gently fold in the tofu cubes and chickpeas. Pour in the light coconut milk and stir to combine.

  • 9

    Allow the curry to simmer for an additional 5-7 minutes until the tofu is heated through and the flavors meld. Adjust the seasoning with salt and black pepper to taste.

  • 10

    Serve warm. This curry can be enjoyed on its own or paired with a side of steamed greens or whole grain for extra texture.

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 velvety, aromatic curry featuring tender red lentils, firm tofu, and hearty chickpeas, all simmered in a lightly spiced, creamy coconut broth with tomatoes and fragrant spices. This dish is a comforting, nutrient-packed option suitable for breakfast, lunch, or dinner.

NUTRITION

635kcal
Protein
34.2g
Fat
15.5g
Carbs
94.3g

SERVINGS

1 serving

INGREDIENTS

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

100g Firm Tofu

1/2 cup cooked Chickpeas (~125g)

1/2 cup Light Coconut Milk (~120ml)

1 medium Tomato

1 medium Yellow Onion

2 Garlic Cloves

1 teaspoon Fresh Ginger, grated

1 teaspoon Cumin Powder

1 teaspoon Turmeric Powder

1 teaspoon Coriander Powder

1 pinch Cayenne Pepper

Salt to taste

1 pinch Black Pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    Drain the firm tofu and cut it into 1-inch cubes.

  • 4

    In a medium pot, heat a splash of water or a light oil alternative over medium heat. Sauté the diced onion, garlic, and ginger until the onion becomes translucent and fragrant.

  • 5

    Stir in the cumin, turmeric, coriander, and a pinch of cayenne pepper. Toast the spices for about 30 seconds to release their aromas.

  • 6

    Add the rinsed red lentils and chopped tomato to the pot. Pour in about 1.5 cups of water (or vegetable broth) and bring to a gentle simmer.

  • 7

    Let the lentils cook for about 10 minutes, stirring occasionally, until they begin to soften.

  • 8

    Gently fold in the tofu cubes and chickpeas. Pour in the light coconut milk and stir to combine.

  • 9

    Allow the curry to simmer for an additional 5-7 minutes until the tofu is heated through and the flavors meld. Adjust the seasoning with salt and black pepper to taste.

  • 10

    Serve warm. This curry can be enjoyed on its own or paired with a side of steamed greens or whole grain for extra texture.