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 simmered with chickpeas, tofu, and a medley of aromatic spices in a light coconut milk sauce. This vibrant dish bursts with comforting flavors and a creamy texture, balanced by the freshness of spinach and tomatoes, making it a perfect satisfying meal any time of day.

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NUTRITION

590kcal
Protein
37.5g
Fat
13.5g
Carbs
87.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (60g)

1/2 cup cooked Chickpeas (100g)

100g Firm Tofu, cubed

1/2 cup Light Coconut Milk (120g)

1 small Onion

2 Garlic cloves, minced

1 cup Diced Tomatoes

1 cup Spinach

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat a small amount of water or a splash of coconut milk over medium heat. Sauté the chopped onion until translucent.

  • 3

    Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

  • 4

    Stir in the curry powder and ground cumin to toast the spices lightly.

  • 5

    Add the red lentils along with the diced tomatoes and light coconut milk. Bring to a simmer.

  • 6

    Gently fold in the cubed tofu and cooked chickpeas. Allow the curry to simmer for 15-20 minutes, stirring occasionally, until the lentils are tender.

  • 7

    Just before serving, stir in the fresh spinach and cook until wilted. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy the creamy, aromatic flavors of this comforting 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 simmered with chickpeas, tofu, and a medley of aromatic spices in a light coconut milk sauce. This vibrant dish bursts with comforting flavors and a creamy texture, balanced by the freshness of spinach and tomatoes, making it a perfect satisfying meal any time of day.

NUTRITION

590kcal
Protein
37.5g
Fat
13.5g
Carbs
87.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (60g)

1/2 cup cooked Chickpeas (100g)

100g Firm Tofu, cubed

1/2 cup Light Coconut Milk (120g)

1 small Onion

2 Garlic cloves, minced

1 cup Diced Tomatoes

1 cup Spinach

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium saucepan, heat a small amount of water or a splash of coconut milk over medium heat. Sauté the chopped onion until translucent.

  • 3

    Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

  • 4

    Stir in the curry powder and ground cumin to toast the spices lightly.

  • 5

    Add the red lentils along with the diced tomatoes and light coconut milk. Bring to a simmer.

  • 6

    Gently fold in the cubed tofu and cooked chickpeas. Allow the curry to simmer for 15-20 minutes, stirring occasionally, until the lentils are tender.

  • 7

    Just before serving, stir in the fresh spinach and cook until wilted. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy the creamy, aromatic flavors of this comforting curry.