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, comforting curry blending red lentils and firm tofu in a luxuriously creamy coconut sauce infused with aromatic ginger, garlic, and classic spices. Enjoy this wholesome, hearty dish that's perfect for dinner and designed to meet your protein and calorie needs.

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NUTRITION

527kcal
Protein
35.0g
Fat
17g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup dried red lentils (approx. 90g)

100g firm tofu

1/2 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/4 medium yellow onion

2 garlic cloves

1 tsp minced fresh ginger

1 tsp olive oil

1 tsp curry powder

1/2 tsp turmeric

Salt and black pepper, to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Sauté the chopped onion, minced garlic, and ginger until the onion becomes soft and translucent.

  • 3

    Stir in the curry powder and turmeric, toasting the spices for about 30 seconds to release their flavors.

  • 4

    Add the rinsed red lentils and diced tomatoes to the pan, stirring well to combine with the spices and aromatics.

  • 5

    Pour in the light coconut milk and 1 cup of water, then bring the mixture to a simmer.

  • 6

    Cube the firm tofu and gently stir it into the curry. Allow the curry to simmer for 20-25 minutes until the lentils are tender and the sauce slightly thickens.

  • 7

    In the last few minutes of cooking, fold in the fresh spinach until wilted. Season with salt and black pepper to taste.

  • 8

    Serve the curry warm, garnished with extra spinach or fresh herbs if desired.

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, comforting curry blending red lentils and firm tofu in a luxuriously creamy coconut sauce infused with aromatic ginger, garlic, and classic spices. Enjoy this wholesome, hearty dish that's perfect for dinner and designed to meet your protein and calorie needs.

NUTRITION

527kcal
Protein
35.0g
Fat
17g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup dried red lentils (approx. 90g)

100g firm tofu

1/2 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/4 medium yellow onion

2 garlic cloves

1 tsp minced fresh ginger

1 tsp olive oil

1 tsp curry powder

1/2 tsp turmeric

Salt and black pepper, to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Sauté the chopped onion, minced garlic, and ginger until the onion becomes soft and translucent.

  • 3

    Stir in the curry powder and turmeric, toasting the spices for about 30 seconds to release their flavors.

  • 4

    Add the rinsed red lentils and diced tomatoes to the pan, stirring well to combine with the spices and aromatics.

  • 5

    Pour in the light coconut milk and 1 cup of water, then bring the mixture to a simmer.

  • 6

    Cube the firm tofu and gently stir it into the curry. Allow the curry to simmer for 20-25 minutes until the lentils are tender and the sauce slightly thickens.

  • 7

    In the last few minutes of cooking, fold in the fresh spinach until wilted. Season with salt and black pepper to taste.

  • 8

    Serve the curry warm, garnished with extra spinach or fresh herbs if desired.