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 vibrant, creamy coconut red lentil curry with hearty chickpeas and protein-rich tofu, simmered in a fragrant blend of spices, ginger, and garlic. This warming dish offers a delightful balance of textures and flavors that meld beautifully, making it an ideal meal for breakfast, lunch, or dinner.

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NUTRITION

605kcal
Protein
37.2g
Fat
16.8g
Carbs
77.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Red Lentils (~150g)

0.5 cup Chickpeas (~82g)

150g Firm Tofu

0.5 cup Light Coconut Milk (~120g)

1 small Onion (~70g)

2 cloves Garlic (~6g)

1 inch Fresh Ginger (~10g)

1 medium Tomato (~123g)

1 cup Spinach (~30g)

1 teaspoon Curry Powder (~2g)

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Heat a non-stick pan over medium heat. Sauté the chopped onion, minced garlic, and grated ginger in a little water or broth until fragrant and softened.

  • 3

    Add the curry powder to the pan and stir for about 30 seconds to bloom the spices.

  • 4

    Mix in the red lentils, diced tomato, and chickpeas. Stir to combine well with the spices and aromatics.

  • 5

    Pour in the light coconut milk along with about 1 cup of water. Bring the mixture to a gentle simmer and cook for 15-20 minutes until the lentils are tender and the curry has thickened slightly.

  • 6

    While the curry simmers, cube the firm tofu and gently fold it into the curry during the last 5 minutes of cooking to warm through without breaking apart.

  • 7

    Finally, stir in the fresh spinach and allow it to wilt in the warmth of the curry.

  • 8

    Season with salt and pepper to taste. Serve hot, enjoying the harmonious blend of creamy coconut, tender lentils, and protein-packed additions.

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 vibrant, creamy coconut red lentil curry with hearty chickpeas and protein-rich tofu, simmered in a fragrant blend of spices, ginger, and garlic. This warming dish offers a delightful balance of textures and flavors that meld beautifully, making it an ideal meal for breakfast, lunch, or dinner.

NUTRITION

605kcal
Protein
37.2g
Fat
16.8g
Carbs
77.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Red Lentils (~150g)

0.5 cup Chickpeas (~82g)

150g Firm Tofu

0.5 cup Light Coconut Milk (~120g)

1 small Onion (~70g)

2 cloves Garlic (~6g)

1 inch Fresh Ginger (~10g)

1 medium Tomato (~123g)

1 cup Spinach (~30g)

1 teaspoon Curry Powder (~2g)

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Heat a non-stick pan over medium heat. Sauté the chopped onion, minced garlic, and grated ginger in a little water or broth until fragrant and softened.

  • 3

    Add the curry powder to the pan and stir for about 30 seconds to bloom the spices.

  • 4

    Mix in the red lentils, diced tomato, and chickpeas. Stir to combine well with the spices and aromatics.

  • 5

    Pour in the light coconut milk along with about 1 cup of water. Bring the mixture to a gentle simmer and cook for 15-20 minutes until the lentils are tender and the curry has thickened slightly.

  • 6

    While the curry simmers, cube the firm tofu and gently fold it into the curry during the last 5 minutes of cooking to warm through without breaking apart.

  • 7

    Finally, stir in the fresh spinach and allow it to wilt in the warmth of the curry.

  • 8

    Season with salt and pepper to taste. Serve hot, enjoying the harmonious blend of creamy coconut, tender lentils, and protein-packed additions.