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 hearty, comforting bowl of creamy red lentil curry infused with warm spices, light coconut milk, and a boost of plant protein from chickpeas and tofu. This dish delivers vibrant flavors and a velvety texture that’s perfect for a satisfying dinner.

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NUTRITION

567kcal
Protein
37.4g
Fat
12.0g
Carbs
84.0g

SERVINGS

1 serving

INGREDIENTS

½ cup dry red lentils

½ cup canned chickpeas (drained)

100g firm tofu

⅓ cup light coconut milk

½ cup diced tomatoes

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1 teaspoon turmeric powder

1 teaspoon cumin powder

½ teaspoon salt

½ teaspoon black pepper

1 cup fresh spinach

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain.

  • 2

    In a medium saucepan, heat a splash of water or a light oil substitute over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and grated ginger and cook for another minute.

  • 3

    Stir in the turmeric and cumin powder allowing the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils, diced tomatoes, and drained chickpeas to the pan. Pour in 1 cup of water and bring to a simmer. Cover and let it cook for 15-20 minutes, stirring occasionally until the lentils are soft and breaking apart.

  • 5

    Cube the firm tofu and gently fold it into the simmering curry. Pour in the light coconut milk and add salt and black pepper to taste. Let the curry heat through for an additional 5 minutes.

  • 6

    Just before serving, stir in the fresh spinach until wilted.

  • 7

    Adjust seasonings as needed and serve warm. Enjoy your comforting bowl of 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 hearty, comforting bowl of creamy red lentil curry infused with warm spices, light coconut milk, and a boost of plant protein from chickpeas and tofu. This dish delivers vibrant flavors and a velvety texture that’s perfect for a satisfying dinner.

NUTRITION

567kcal
Protein
37.4g
Fat
12.0g
Carbs
84.0g

SERVINGS

1 serving

INGREDIENTS

½ cup dry red lentils

½ cup canned chickpeas (drained)

100g firm tofu

⅓ cup light coconut milk

½ cup diced tomatoes

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1 teaspoon turmeric powder

1 teaspoon cumin powder

½ teaspoon salt

½ teaspoon black pepper

1 cup fresh spinach

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain.

  • 2

    In a medium saucepan, heat a splash of water or a light oil substitute over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and grated ginger and cook for another minute.

  • 3

    Stir in the turmeric and cumin powder allowing the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils, diced tomatoes, and drained chickpeas to the pan. Pour in 1 cup of water and bring to a simmer. Cover and let it cook for 15-20 minutes, stirring occasionally until the lentils are soft and breaking apart.

  • 5

    Cube the firm tofu and gently fold it into the simmering curry. Pour in the light coconut milk and add salt and black pepper to taste. Let the curry heat through for an additional 5 minutes.

  • 6

    Just before serving, stir in the fresh spinach until wilted.

  • 7

    Adjust seasonings as needed and serve warm. Enjoy your comforting bowl of creamy coconut red lentil curry.