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

Savor the aromatic blend of spices in this creamy coconut red lentil curry, enriched with tender cubes of extra-firm tofu and fresh spinach. The mellow sweetness of light coconut milk and diced tomatoes perfectly complements the earthy red lentils, creating a satisfying meal that’s both comforting and nutritionally balanced.

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NUTRITION

617kcal
Protein
38.2g
Fat
13.7g
Carbs
89.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (dry)

3 ounces extra firm tofu, cubed

1/2 cup light coconut milk

1 cup diced tomatoes

1/2 medium onion, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon curry powder

1/2 teaspoon turmeric

1 cup vegetable broth

1 cup fresh spinach

1 teaspoon olive oil

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and grated ginger, cooking briefly until fragrant.

  • 3

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

  • 4

    Add the red lentils, diced tomatoes, and vegetable broth to the pan. 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 light coconut milk. Continue to simmer the curry for an additional 5 minutes to combine the flavors.

  • 6

    Fold in the fresh spinach and allow it to wilt into the curry.

  • 7

    Season with salt and pepper to taste before serving. Enjoy your creamy coconut red lentil curry 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

Savor the aromatic blend of spices in this creamy coconut red lentil curry, enriched with tender cubes of extra-firm tofu and fresh spinach. The mellow sweetness of light coconut milk and diced tomatoes perfectly complements the earthy red lentils, creating a satisfying meal that’s both comforting and nutritionally balanced.

NUTRITION

617kcal
Protein
38.2g
Fat
13.7g
Carbs
89.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (dry)

3 ounces extra firm tofu, cubed

1/2 cup light coconut milk

1 cup diced tomatoes

1/2 medium onion, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon curry powder

1/2 teaspoon turmeric

1 cup vegetable broth

1 cup fresh spinach

1 teaspoon olive oil

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and grated ginger, cooking briefly until fragrant.

  • 3

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

  • 4

    Add the red lentils, diced tomatoes, and vegetable broth to the pan. 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 light coconut milk. Continue to simmer the curry for an additional 5 minutes to combine the flavors.

  • 6

    Fold in the fresh spinach and allow it to wilt into the curry.

  • 7

    Season with salt and pepper to taste before serving. Enjoy your creamy coconut red lentil curry warm.