Coconut-Ginger Red Lentil Curry Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Coconut-Ginger Red Lentil Curry Bowl

YOUR SOLIN GENERATED RECIPE

Coconut-Ginger Red Lentil Curry Bowl

A fragrant, comforting curry bowl bursting with the warm spices of ginger and coconut, mingled with red lentils, chickpeas, and tofu. This dish offers a delightful harmony of textures and flavors, with a creamy coconut base enhanced by a blend of aromatic spices, perfect for a nourishing meal any time of the day.

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NUTRITION

601kcal
Protein
35.2g
Fat
14g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (~60g)

1/2 cup light coconut milk (~120ml)

1/3 cup cooked chickpeas (~50g)

5.5 ounces extra firm tofu (~155g)

1/4 cup chopped onion (~40g)

1/2 cup diced tomatoes (~120g)

1 cup fresh spinach

2 cloves garlic

1 tbsp grated fresh ginger

1/2 cup vegetable broth (~120ml)

Spices: turmeric, cumin, coriander, salt, pepper (to taste)

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Press the tofu gently to remove excess moisture and cut it into cubes.

  • 3

    In a medium saucepan, heat a splash of water or a light oil substitute over medium heat. Sauté the chopped onions, minced garlic, and grated ginger until the onions become translucent and aromatic.

  • 4

    Add the red lentils to the saucepan and stir for a minute to coat them with the spices.

  • 5

    Mix in the light coconut milk, vegetable broth, and diced tomatoes. Bring the mixture to a gentle simmer.

  • 6

    Season the curry with turmeric, cumin, coriander, salt, and pepper. Stir well and let it simmer for about 15 minutes, or until the lentils begin to soften.

  • 7

    Gently incorporate the tofu cubes and cooked chickpeas into the curry. Allow the curry to simmer for an additional 5-7 minutes, letting the flavors meld.

  • 8

    Just before finishing, fold in the fresh spinach until wilted.

  • 9

    Taste and adjust seasonings if needed, then serve the warm curry bowl.

Coconut-Ginger Red Lentil Curry Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Coconut-Ginger Red Lentil Curry Bowl

YOUR SOLIN GENERATED RECIPE

Coconut-Ginger Red Lentil Curry Bowl

A fragrant, comforting curry bowl bursting with the warm spices of ginger and coconut, mingled with red lentils, chickpeas, and tofu. This dish offers a delightful harmony of textures and flavors, with a creamy coconut base enhanced by a blend of aromatic spices, perfect for a nourishing meal any time of the day.

NUTRITION

601kcal
Protein
35.2g
Fat
14g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (~60g)

1/2 cup light coconut milk (~120ml)

1/3 cup cooked chickpeas (~50g)

5.5 ounces extra firm tofu (~155g)

1/4 cup chopped onion (~40g)

1/2 cup diced tomatoes (~120g)

1 cup fresh spinach

2 cloves garlic

1 tbsp grated fresh ginger

1/2 cup vegetable broth (~120ml)

Spices: turmeric, cumin, coriander, salt, pepper (to taste)

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Press the tofu gently to remove excess moisture and cut it into cubes.

  • 3

    In a medium saucepan, heat a splash of water or a light oil substitute over medium heat. Sauté the chopped onions, minced garlic, and grated ginger until the onions become translucent and aromatic.

  • 4

    Add the red lentils to the saucepan and stir for a minute to coat them with the spices.

  • 5

    Mix in the light coconut milk, vegetable broth, and diced tomatoes. Bring the mixture to a gentle simmer.

  • 6

    Season the curry with turmeric, cumin, coriander, salt, and pepper. Stir well and let it simmer for about 15 minutes, or until the lentils begin to soften.

  • 7

    Gently incorporate the tofu cubes and cooked chickpeas into the curry. Allow the curry to simmer for an additional 5-7 minutes, letting the flavors meld.

  • 8

    Just before finishing, fold in the fresh spinach until wilted.

  • 9

    Taste and adjust seasonings if needed, then serve the warm curry bowl.