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 luscious bowl of creamy red lentil curry enriched with light coconut milk, tender chickpeas, and delicate tofu, simmered with aromatic spices, fresh diced tomatoes, and spinach. Every spoonful delivers comforting warmth and vibrant flavors – a perfect plant-forward meal for breakfast, lunch, or dinner.

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NUTRITION

552kcal
Protein
36.9g
Fat
15.7g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (65g)

1/3 cup Light Coconut Milk (80g)

1/2 cup Chickpeas, canned (82g)

100g Firm Tofu

1/2 cup Diced Tomatoes (122g)

1/4 medium Onion (40g)

100g Fresh Spinach

1 tsp Coconut Oil (5g)

1 Garlic Clove

1 tsp Fresh Ginger, minced

1 tsp Curry Powder

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water, then set aside.

  • 2

    Heat the coconut oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté until the onion is softened and translucent.

  • 3

    Stir in the curry powder and toast the spices for about 30 seconds until fragrant.

  • 4

    Add the red lentils to the pan along with the diced tomatoes and light coconut milk. Bring the mixture to a gentle simmer.

  • 5

    Cube the firm tofu and add it together with the drained chickpeas to the curry. Stir gently.

  • 6

    Allow the curry to simmer for 15-20 minutes, or until the lentils are tender and have broken down to create a creamy consistency. Stir occasionally.

  • 7

    In the last few minutes of cooking, fold in the fresh spinach and let it wilt.

  • 8

    Taste and adjust seasoning if necessary. Serve warm and enjoy your hearty, protein-packed 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

A luscious bowl of creamy red lentil curry enriched with light coconut milk, tender chickpeas, and delicate tofu, simmered with aromatic spices, fresh diced tomatoes, and spinach. Every spoonful delivers comforting warmth and vibrant flavors – a perfect plant-forward meal for breakfast, lunch, or dinner.

NUTRITION

552kcal
Protein
36.9g
Fat
15.7g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (65g)

1/3 cup Light Coconut Milk (80g)

1/2 cup Chickpeas, canned (82g)

100g Firm Tofu

1/2 cup Diced Tomatoes (122g)

1/4 medium Onion (40g)

100g Fresh Spinach

1 tsp Coconut Oil (5g)

1 Garlic Clove

1 tsp Fresh Ginger, minced

1 tsp Curry Powder

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water, then set aside.

  • 2

    Heat the coconut oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté until the onion is softened and translucent.

  • 3

    Stir in the curry powder and toast the spices for about 30 seconds until fragrant.

  • 4

    Add the red lentils to the pan along with the diced tomatoes and light coconut milk. Bring the mixture to a gentle simmer.

  • 5

    Cube the firm tofu and add it together with the drained chickpeas to the curry. Stir gently.

  • 6

    Allow the curry to simmer for 15-20 minutes, or until the lentils are tender and have broken down to create a creamy consistency. Stir occasionally.

  • 7

    In the last few minutes of cooking, fold in the fresh spinach and let it wilt.

  • 8

    Taste and adjust seasoning if necessary. Serve warm and enjoy your hearty, protein-packed curry.