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 vibrant and hearty curry that combines silky red lentils with protein-packed tofu, enriched in a creamy light coconut milk and tomato base. Fragrant spices, aromatic ginger, garlic, and a handful of fresh spinach elevate this dish into a comforting meal that's both nourishing and flavorful.

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NUTRITION

584kcal
Protein
40.3g
Fat
17.7g
Carbs
71.0g

SERVINGS

1 serving

INGREDIENTS

3/4 cup dry Red Lentils

100g Firm Tofu

1/2 cup Light Coconut Milk

1/2 cup Tomato Puree

1 medium Yellow Onion

2 cloves Garlic

1 inch Fresh Ginger

1 cup Fresh Spinach

1 tsp Coconut Oil

1 tsp Curry Powder

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Press the tofu gently to remove excess moisture, then cut into small cubes.

  • 3

    Heat coconut oil in a large pan over medium heat. Add chopped onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent.

  • 4

    Stir in the curry powder, ground cumin, and turmeric, allowing the spices to bloom for about a minute.

  • 5

    Add the red lentils, tomato puree, and coconut milk to the pan. Stir well to combine all ingredients.

  • 6

    Bring the mixture to a gentle simmer and let it cook for about 15 minutes, or until the lentils have softened.

  • 7

    Add the tofu cubes and fresh spinach. Season with salt and pepper, and simmer for an additional 5 minutes until the tofu is heated through and the spinach wilts.

  • 8

    Taste and adjust the seasoning if necessary before serving.

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 vibrant and hearty curry that combines silky red lentils with protein-packed tofu, enriched in a creamy light coconut milk and tomato base. Fragrant spices, aromatic ginger, garlic, and a handful of fresh spinach elevate this dish into a comforting meal that's both nourishing and flavorful.

NUTRITION

584kcal
Protein
40.3g
Fat
17.7g
Carbs
71.0g

SERVINGS

1 serving

INGREDIENTS

3/4 cup dry Red Lentils

100g Firm Tofu

1/2 cup Light Coconut Milk

1/2 cup Tomato Puree

1 medium Yellow Onion

2 cloves Garlic

1 inch Fresh Ginger

1 cup Fresh Spinach

1 tsp Coconut Oil

1 tsp Curry Powder

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Press the tofu gently to remove excess moisture, then cut into small cubes.

  • 3

    Heat coconut oil in a large pan over medium heat. Add chopped onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent.

  • 4

    Stir in the curry powder, ground cumin, and turmeric, allowing the spices to bloom for about a minute.

  • 5

    Add the red lentils, tomato puree, and coconut milk to the pan. Stir well to combine all ingredients.

  • 6

    Bring the mixture to a gentle simmer and let it cook for about 15 minutes, or until the lentils have softened.

  • 7

    Add the tofu cubes and fresh spinach. Season with salt and pepper, and simmer for an additional 5 minutes until the tofu is heated through and the spinach wilts.

  • 8

    Taste and adjust the seasoning if necessary before serving.