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

A warming, hearty curry featuring red lentils and tender tofu simmered in a fragrant blend of spices with a silky light coconut milk base. This dish balances a creamy texture with bright, aromatic notes of ginger, garlic, and tomato, offering both comfort and a nutritional punch to power your day.

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NUTRITION

581kcal
Protein
38.3g
Fat
15.2g
Carbs
78.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dried red lentils (100g)

100g firm tofu, cubed

1/3 cup light coconut milk (80ml)

1/2 cup diced tomatoes (120g)

1/2 medium onion (50g)

2 cloves garlic

1 tsp grated fresh ginger

1 cup fresh spinach

1 tsp coconut oil

1 tsp curry powder

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain.

  • 2

    Heat the coconut oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is softened and aromatic.

  • 3

    Add the curry powder, ground cumin, ground coriander, and turmeric. Stir for about 30 seconds to toast the spices.

  • 4

    Mix in the red lentils and diced tomatoes, then pour in 1 cup of water. Bring the mixture to a simmer and let it cook for about 15 minutes or until the lentils begin to soften.

  • 5

    Gently stir in the cubed tofu and pour in the light coconut milk. Continue to simmer for an additional 5 minutes, allowing the flavors to meld.

  • 6

    Fold in the fresh spinach and season with salt and pepper to taste. Cook until the spinach is wilted.

  • 7

    Adjust the consistency with a splash more water if needed, and remove from heat once the curry has reached a creamy consistency.

  • 8

    Serve warm, and enjoy the hearty and flavorful 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

A warming, hearty curry featuring red lentils and tender tofu simmered in a fragrant blend of spices with a silky light coconut milk base. This dish balances a creamy texture with bright, aromatic notes of ginger, garlic, and tomato, offering both comfort and a nutritional punch to power your day.

NUTRITION

581kcal
Protein
38.3g
Fat
15.2g
Carbs
78.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dried red lentils (100g)

100g firm tofu, cubed

1/3 cup light coconut milk (80ml)

1/2 cup diced tomatoes (120g)

1/2 medium onion (50g)

2 cloves garlic

1 tsp grated fresh ginger

1 cup fresh spinach

1 tsp coconut oil

1 tsp curry powder

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain.

  • 2

    Heat the coconut oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is softened and aromatic.

  • 3

    Add the curry powder, ground cumin, ground coriander, and turmeric. Stir for about 30 seconds to toast the spices.

  • 4

    Mix in the red lentils and diced tomatoes, then pour in 1 cup of water. Bring the mixture to a simmer and let it cook for about 15 minutes or until the lentils begin to soften.

  • 5

    Gently stir in the cubed tofu and pour in the light coconut milk. Continue to simmer for an additional 5 minutes, allowing the flavors to meld.

  • 6

    Fold in the fresh spinach and season with salt and pepper to taste. Cook until the spinach is wilted.

  • 7

    Adjust the consistency with a splash more water if needed, and remove from heat once the curry has reached a creamy consistency.

  • 8

    Serve warm, and enjoy the hearty and flavorful curry.