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 velvety, aromatic red lentil curry infused with the creaminess of light coconut milk and a burst of warm spices. This hearty dish blends tender red lentils and cubes of firm tofu, simmered with diced tomatoes, onions, garlic, and ginger to create a comforting meal with a balanced profile of protein and calories.

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NUTRITION

580kcal
Protein
39.4g
Fat
13.5g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked red lentils (300g)

100g firm tofu

1/3 cup light coconut milk (80g)

1/2 medium onion (50g)

2 cloves garlic (6g)

1 tsp fresh ginger (2g)

1/2 cup diced tomatoes (120g)

1 tsp cumin powder

1 tsp turmeric powder

1 tsp coriander powder

1/2 tsp red chili powder

1/2 tsp salt

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and cook them according to package instructions until tender. Set aside.

  • 2

    Press the tofu gently to remove excess moisture, then cut into small cubes.

  • 3

    Heat a non-stick pan over medium heat. Add chopped onions and sauté until translucent.

  • 4

    Stir in minced garlic and grated ginger, cooking for another minute until aromatic.

  • 5

    Add the cumin, turmeric, coriander, and red chili powder to the pan. Toast the spices for 30 seconds to bloom their flavors.

  • 6

    Pour in the diced tomatoes and stir, allowing the mixture to simmer for 2-3 minutes.

  • 7

    Add the cooked red lentils and tofu cubes into the pan, stirring gently to combine all ingredients.

  • 8

    Pour in the light coconut milk and season with salt. Allow the curry to simmer for about 5-7 minutes so the flavors meld together.

  • 9

    Taste and adjust the seasoning if necessary. Serve warm as a hearty lunch or dinner.

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 velvety, aromatic red lentil curry infused with the creaminess of light coconut milk and a burst of warm spices. This hearty dish blends tender red lentils and cubes of firm tofu, simmered with diced tomatoes, onions, garlic, and ginger to create a comforting meal with a balanced profile of protein and calories.

NUTRITION

580kcal
Protein
39.4g
Fat
13.5g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked red lentils (300g)

100g firm tofu

1/3 cup light coconut milk (80g)

1/2 medium onion (50g)

2 cloves garlic (6g)

1 tsp fresh ginger (2g)

1/2 cup diced tomatoes (120g)

1 tsp cumin powder

1 tsp turmeric powder

1 tsp coriander powder

1/2 tsp red chili powder

1/2 tsp salt

PREPARATION

  • 1

    Rinse the red lentils thoroughly and cook them according to package instructions until tender. Set aside.

  • 2

    Press the tofu gently to remove excess moisture, then cut into small cubes.

  • 3

    Heat a non-stick pan over medium heat. Add chopped onions and sauté until translucent.

  • 4

    Stir in minced garlic and grated ginger, cooking for another minute until aromatic.

  • 5

    Add the cumin, turmeric, coriander, and red chili powder to the pan. Toast the spices for 30 seconds to bloom their flavors.

  • 6

    Pour in the diced tomatoes and stir, allowing the mixture to simmer for 2-3 minutes.

  • 7

    Add the cooked red lentils and tofu cubes into the pan, stirring gently to combine all ingredients.

  • 8

    Pour in the light coconut milk and season with salt. Allow the curry to simmer for about 5-7 minutes so the flavors meld together.

  • 9

    Taste and adjust the seasoning if necessary. Serve warm as a hearty lunch or dinner.