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 vibrant and aromatic red lentil curry infused with creamy light coconut milk, red curry paste, and a medley of fresh veggies. This comforting dish features red lentils, chickpeas, and tofu simmered in a fragrant tomato-onion base, accented with ginger and garlic. Perfect for any meal of the day, this curry offers a mildly spicy and velvety texture that warms you from the inside out.

Try 7 days free, then $12.99 / mo.

NUTRITION

573kcal
Protein
31.9g
Fat
15.9g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

50 grams Red Lentils

1/2 cup Chickpeas

60 grams Firm Tofu

1/4 cup Light Coconut Milk

1/2 medium Onion

2 cloves Garlic

1 tablespoon Fresh Ginger

1/2 cup Chopped Tomatoes

1 cup Fresh Spinach

1 tablespoon Red Curry Paste

1 cup Vegetable Broth

1 teaspoon Coconut Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    In a medium pot, heat the coconut oil over medium heat and sauté the chopped onion, garlic, and grated ginger until fragrant and translucent.

  • 3

    Stir in the red curry paste and cook for another minute to bloom the spices.

  • 4

    Add the red lentils, chickpeas, and firm tofu cut into cubes, stirring to combine with the spices.

  • 5

    Pour in the vegetable broth, light coconut milk, and chopped tomatoes. Bring the mixture to a gentle simmer.

  • 6

    Reduce heat and let it simmer for 15-20 minutes, or until the lentils are tender and the flavors have melded.

  • 7

    A few minutes before serving, stir in the fresh spinach and allow it to wilt.

  • 8

    Taste and adjust seasoning if needed, then serve 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

A vibrant and aromatic red lentil curry infused with creamy light coconut milk, red curry paste, and a medley of fresh veggies. This comforting dish features red lentils, chickpeas, and tofu simmered in a fragrant tomato-onion base, accented with ginger and garlic. Perfect for any meal of the day, this curry offers a mildly spicy and velvety texture that warms you from the inside out.

NUTRITION

573kcal
Protein
31.9g
Fat
15.9g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

50 grams Red Lentils

1/2 cup Chickpeas

60 grams Firm Tofu

1/4 cup Light Coconut Milk

1/2 medium Onion

2 cloves Garlic

1 tablespoon Fresh Ginger

1/2 cup Chopped Tomatoes

1 cup Fresh Spinach

1 tablespoon Red Curry Paste

1 cup Vegetable Broth

1 teaspoon Coconut Oil

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    In a medium pot, heat the coconut oil over medium heat and sauté the chopped onion, garlic, and grated ginger until fragrant and translucent.

  • 3

    Stir in the red curry paste and cook for another minute to bloom the spices.

  • 4

    Add the red lentils, chickpeas, and firm tofu cut into cubes, stirring to combine with the spices.

  • 5

    Pour in the vegetable broth, light coconut milk, and chopped tomatoes. Bring the mixture to a gentle simmer.

  • 6

    Reduce heat and let it simmer for 15-20 minutes, or until the lentils are tender and the flavors have melded.

  • 7

    A few minutes before serving, stir in the fresh spinach and allow it to wilt.

  • 8

    Taste and adjust seasoning if needed, then serve warm.