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 warming bowl of creamy coconut red lentil curry that delivers a delightful balance of spices and texture. Silky red lentils meld with light coconut milk, tangy diced tomatoes, and tender tofu, all infused with aromatics like garlic and onion, finished with fresh spinach for a nutrient-rich, vibrant meal.

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NUTRITION

528kcal
Protein
36.7g
Fat
11g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

100g Extra Firm Tofu

1 cup Spinach

1/4 medium Onion

1 clove Garlic

1 tsp Curry Powder

1 tsp Turmeric

1/2 tsp Salt

1.5 cups Water

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PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat a splash of water over medium heat and sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Stir in the curry powder and turmeric, cooking for about 30 seconds to release their flavors.

  • 4

    Add the red lentils, diced tomatoes, and water to the saucepan. Bring to a simmer and let cook for about 15-20 minutes, stirring occasionally, until the lentils are tender.

  • 5

    Cube the tofu and gently stir it into the curry. Allow it to simmer for an additional 5 minutes to warm through.

  • 6

    Pour in the light coconut milk and fold in the spinach, cooking until the spinach wilts and the curry is creamy.

  • 7

    Season with salt to taste, adjust spices if needed, and serve warm.

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 warming bowl of creamy coconut red lentil curry that delivers a delightful balance of spices and texture. Silky red lentils meld with light coconut milk, tangy diced tomatoes, and tender tofu, all infused with aromatics like garlic and onion, finished with fresh spinach for a nutrient-rich, vibrant meal.

NUTRITION

528kcal
Protein
36.7g
Fat
11g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

100g Extra Firm Tofu

1 cup Spinach

1/4 medium Onion

1 clove Garlic

1 tsp Curry Powder

1 tsp Turmeric

1/2 tsp Salt

1.5 cups Water

PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat a splash of water over medium heat and sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Stir in the curry powder and turmeric, cooking for about 30 seconds to release their flavors.

  • 4

    Add the red lentils, diced tomatoes, and water to the saucepan. Bring to a simmer and let cook for about 15-20 minutes, stirring occasionally, until the lentils are tender.

  • 5

    Cube the tofu and gently stir it into the curry. Allow it to simmer for an additional 5 minutes to warm through.

  • 6

    Pour in the light coconut milk and fold in the spinach, cooking until the spinach wilts and the curry is creamy.

  • 7

    Season with salt to taste, adjust spices if needed, and serve warm.