Creamy Coconut Lentil Chickpea Curry

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

Creamy Coconut Lentil Chickpea Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Chickpea Curry

Dive into a warming, satisfying curry where tender red lentils and hearty chickpeas are simmered in a fragrant blend of coconut milk, ripe tomatoes, and bold spices. This creamy, plant-powered dish delivers a comforting mix of textures and flavors, making it an ideal dish for a nourishing dinner.

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NUTRITION

601kcal
Protein
32.7g
Fat
19.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

30g Red Lentils

0.75 cup Chickpeas (cooked)

140g Firm Tofu

0.25 cup Light Coconut Milk

0.33 cup Canned Diced Tomatoes

A serving Mixed Aromatic Veggies (onion, garlic, ginger, spinach)

0.5 cup Water

1 tsp Curry Powder

0.5 tsp Turmeric

0.5 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and drain. Dice the firm tofu into cubes and set aside.

  • 2

    Finely chop the onion, mince the garlic, grate the ginger, and roughly chop the spinach.

  • 3

    In a medium saucepan, heat a splash of water or a tiny drizzle of oil if desired. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent.

  • 4

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

  • 5

    Add the red lentils, chickpeas, and canned diced tomatoes to the pan, then pour in the water. Bring the mixture to a simmer and let it cook for about 10 minutes so the lentils begin to soften.

  • 6

    Gently fold in the tofu cubes and light coconut milk. Continue to simmer for another 5 minutes, until the tofu is heated through and the flavors meld together.

  • 7

    Just before serving, stir in the chopped spinach and season with salt and pepper to taste.

  • 8

    Serve warm, enjoying the creamy texture and vibrant spice blend of this hearty curry.

Creamy Coconut Lentil Chickpea Curry

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

Creamy Coconut Lentil Chickpea Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Chickpea Curry

Dive into a warming, satisfying curry where tender red lentils and hearty chickpeas are simmered in a fragrant blend of coconut milk, ripe tomatoes, and bold spices. This creamy, plant-powered dish delivers a comforting mix of textures and flavors, making it an ideal dish for a nourishing dinner.

NUTRITION

601kcal
Protein
32.7g
Fat
19.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

30g Red Lentils

0.75 cup Chickpeas (cooked)

140g Firm Tofu

0.25 cup Light Coconut Milk

0.33 cup Canned Diced Tomatoes

A serving Mixed Aromatic Veggies (onion, garlic, ginger, spinach)

0.5 cup Water

1 tsp Curry Powder

0.5 tsp Turmeric

0.5 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and drain. Dice the firm tofu into cubes and set aside.

  • 2

    Finely chop the onion, mince the garlic, grate the ginger, and roughly chop the spinach.

  • 3

    In a medium saucepan, heat a splash of water or a tiny drizzle of oil if desired. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent.

  • 4

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

  • 5

    Add the red lentils, chickpeas, and canned diced tomatoes to the pan, then pour in the water. Bring the mixture to a simmer and let it cook for about 10 minutes so the lentils begin to soften.

  • 6

    Gently fold in the tofu cubes and light coconut milk. Continue to simmer for another 5 minutes, until the tofu is heated through and the flavors meld together.

  • 7

    Just before serving, stir in the chopped spinach and season with salt and pepper to taste.

  • 8

    Serve warm, enjoying the creamy texture and vibrant spice blend of this hearty curry.