Creamy Coconut Lentil Curry with Roasted Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Lentil Curry with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Roasted Cauliflower

Savor a warming bowl of creamy coconut lentil curry paired with perfectly roasted cauliflower. The dish harmonizes tender red lentils and chickpeas in a fragrant, spiced coconut broth with fresh spinach, creating a comforting and nutrient-rich meal.

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NUTRITION

638kcal
Protein
32.8g
Fat
18.4g
Carbs
83.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

1 cup roasted cauliflower

1/2 cup cooked chickpeas

1/3 cup light coconut milk

1 cup fresh spinach

1 clove garlic

1 tsp fresh ginger

1/2 tsp turmeric

1/2 tsp cumin

1 tsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until golden and tender.

  • 2

    In a medium pot, heat a tiny amount of olive oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

  • 3

    Add the red lentils and spices (turmeric and cumin) to the pot. Stir well to coat the lentils, then pour in the light coconut milk and enough water to cover the lentils by about an inch.

  • 4

    Bring the mixture to a simmer and cook for 15-20 minutes until the lentils are tender and the curry has thickened slightly. If needed, add a splash of water during cooking.

  • 5

    Stir in the chickpeas and fresh spinach during the last 2 minutes of simmering until the spinach wilts.

  • 6

    Season the curry with salt and pepper to taste. Serve the curry over or alongside the roasted cauliflower for a well-balanced, flavorful dish.

Creamy Coconut Lentil Curry with Roasted Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Lentil Curry with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Roasted Cauliflower

Savor a warming bowl of creamy coconut lentil curry paired with perfectly roasted cauliflower. The dish harmonizes tender red lentils and chickpeas in a fragrant, spiced coconut broth with fresh spinach, creating a comforting and nutrient-rich meal.

NUTRITION

638kcal
Protein
32.8g
Fat
18.4g
Carbs
83.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

1 cup roasted cauliflower

1/2 cup cooked chickpeas

1/3 cup light coconut milk

1 cup fresh spinach

1 clove garlic

1 tsp fresh ginger

1/2 tsp turmeric

1/2 tsp cumin

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until golden and tender.

  • 2

    In a medium pot, heat a tiny amount of olive oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

  • 3

    Add the red lentils and spices (turmeric and cumin) to the pot. Stir well to coat the lentils, then pour in the light coconut milk and enough water to cover the lentils by about an inch.

  • 4

    Bring the mixture to a simmer and cook for 15-20 minutes until the lentils are tender and the curry has thickened slightly. If needed, add a splash of water during cooking.

  • 5

    Stir in the chickpeas and fresh spinach during the last 2 minutes of simmering until the spinach wilts.

  • 6

    Season the curry with salt and pepper to taste. Serve the curry over or alongside the roasted cauliflower for a well-balanced, flavorful dish.