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, fragrant red lentil curry boasting a rich coconut cream base, tender cubes of firm tofu, and a medley of warming spices. This delicious dish blends earthy red lentils and tofu with the brightness of tomatoes, the warmth of ginger and garlic, and a burst of fresh spinach for an enticing, balanced meal.

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NUTRITION

577kcal
Protein
35.6g
Fat
24.7g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (yields ~1 cup cooked)

200 grams Firm Tofu

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 small Onion, chopped

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

1 cup Fresh Spinach

1 teaspoon Cumin Powder

1/2 teaspoon Turmeric Powder

1/2 teaspoon Coriander Powder

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes.

  • 3

    Stir in the minced garlic, grated ginger, cumin powder, turmeric powder, and coriander powder. Sauté for about 1 minute until the spices are fragrant.

  • 4

    Add the diced tomatoes and light coconut milk to the pan, stirring to combine. Allow the mixture to come to a gentle simmer.

  • 5

    Incorporate the red lentils and about 1 cup of water (or vegetable broth if preferred). Bring the curry to a simmer and let it cook for 15-20 minutes, or until the lentils have softened.

  • 6

    While the curry is simmering, cut the firm tofu into cubes. Gently stir the tofu into the curry and let it heat through for another 5 minutes.

  • 7

    Fold in the fresh spinach and remove the pan from heat once the spinach is just wilted.

  • 8

    Season with salt and pepper to taste. Serve warm and enjoy your creamy coconut red lentil 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

Enjoy a velvety, fragrant red lentil curry boasting a rich coconut cream base, tender cubes of firm tofu, and a medley of warming spices. This delicious dish blends earthy red lentils and tofu with the brightness of tomatoes, the warmth of ginger and garlic, and a burst of fresh spinach for an enticing, balanced meal.

NUTRITION

577kcal
Protein
35.6g
Fat
24.7g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (yields ~1 cup cooked)

200 grams Firm Tofu

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 small Onion, chopped

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

1 cup Fresh Spinach

1 teaspoon Cumin Powder

1/2 teaspoon Turmeric Powder

1/2 teaspoon Coriander Powder

PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes.

  • 3

    Stir in the minced garlic, grated ginger, cumin powder, turmeric powder, and coriander powder. Sauté for about 1 minute until the spices are fragrant.

  • 4

    Add the diced tomatoes and light coconut milk to the pan, stirring to combine. Allow the mixture to come to a gentle simmer.

  • 5

    Incorporate the red lentils and about 1 cup of water (or vegetable broth if preferred). Bring the curry to a simmer and let it cook for 15-20 minutes, or until the lentils have softened.

  • 6

    While the curry is simmering, cut the firm tofu into cubes. Gently stir the tofu into the curry and let it heat through for another 5 minutes.

  • 7

    Fold in the fresh spinach and remove the pan from heat once the spinach is just wilted.

  • 8

    Season with salt and pepper to taste. Serve warm and enjoy your creamy coconut red lentil curry.