Creamy Coconut Curry Lentils with Roasted Sweet Potatoes

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

Creamy Coconut Curry Lentils with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Lentils with Roasted Sweet Potatoes

A warming, aromatic dish featuring tender red lentils simmered in a fragrant coconut curry broth with hints of ginger and garlic, complemented by sweet roasted sweet potatoes and cubes of silky tofu. This dish offers a delightful balance of creamy texture and hearty satisfying flavors.

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NUTRITION

569kcal
Protein
34.9g
Fat
10.2g
Carbs
87.1g

SERVINGS

1 serving

INGREDIENTS

90g Red Lentils

100g Firm Tofu

1/4 cup Light Coconut Milk

1/2 medium Sweet Potato

1/4 cup chopped Onion

1 clove Garlic, minced

1 tsp Curry Powder

1 tsp Fresh Ginger, grated

1 cup Vegetable Broth

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water.

  • 2

    In a medium pot, combine the lentils with the vegetable broth, chopped onion, minced garlic, grated ginger, and curry powder. Bring to a gentle simmer and cook until the lentils are tender, about 15-20 minutes.

  • 3

    While the lentils are simmering, peel and cube the sweet potato. Arrange the cubes on a baking sheet and roast in a preheated oven at 400°F for about 20 minutes or until tender and slightly caramelized.

  • 4

    Cube the firm tofu and, in the last 5 minutes of the lentils' simmering, gently stir in the tofu so it warms through without breaking apart.

  • 5

    Stir the light coconut milk into the lentil mixture to create a creamy consistency. Season with salt and pepper to taste.

  • 6

    Once the lentils are fully cooked and the sweet potato cubes are roasted, fold the sweet potato gently into the curry. Serve warm and enjoy the blend of creamy coconut curry with roasted sweetness and hearty lentils.

Creamy Coconut Curry Lentils with Roasted Sweet Potatoes

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

Creamy Coconut Curry Lentils with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Lentils with Roasted Sweet Potatoes

A warming, aromatic dish featuring tender red lentils simmered in a fragrant coconut curry broth with hints of ginger and garlic, complemented by sweet roasted sweet potatoes and cubes of silky tofu. This dish offers a delightful balance of creamy texture and hearty satisfying flavors.

NUTRITION

569kcal
Protein
34.9g
Fat
10.2g
Carbs
87.1g

SERVINGS

1 serving

INGREDIENTS

90g Red Lentils

100g Firm Tofu

1/4 cup Light Coconut Milk

1/2 medium Sweet Potato

1/4 cup chopped Onion

1 clove Garlic, minced

1 tsp Curry Powder

1 tsp Fresh Ginger, grated

1 cup Vegetable Broth

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water.

  • 2

    In a medium pot, combine the lentils with the vegetable broth, chopped onion, minced garlic, grated ginger, and curry powder. Bring to a gentle simmer and cook until the lentils are tender, about 15-20 minutes.

  • 3

    While the lentils are simmering, peel and cube the sweet potato. Arrange the cubes on a baking sheet and roast in a preheated oven at 400°F for about 20 minutes or until tender and slightly caramelized.

  • 4

    Cube the firm tofu and, in the last 5 minutes of the lentils' simmering, gently stir in the tofu so it warms through without breaking apart.

  • 5

    Stir the light coconut milk into the lentil mixture to create a creamy consistency. Season with salt and pepper to taste.

  • 6

    Once the lentils are fully cooked and the sweet potato cubes are roasted, fold the sweet potato gently into the curry. Serve warm and enjoy the blend of creamy coconut curry with roasted sweetness and hearty lentils.