YOUR SOLIN GENERATED RECIPE
Creamy Coconut Red Lentil Curry
A comforting bowl of creamy coconut red lentil curry enriched with tender tofu, hearty chickpeas, and a medley of spices. This vibrant dish boasts a delicate balance of tropical coconut milk and aromatic ginger, garlic, and tomato, finished with a fresh burst of spinach, making it a satisfying meal perfect for any time of day.
INGREDIENTS
70g Red Lentils (dry)
100g Canned Chickpeas (drained)
80g Extra Firm Tofu
1/3 cup Light Coconut Milk
100g Diced Tomatoes
1/2 medium Onion
2 cloves Garlic
1 inch Fresh Ginger
50g Fresh Spinach
Spices: cumin, turmeric, coriander, red chili powder (2 tsp total)
Salt and Pepper
PREPARATION
Rinse the red lentils thoroughly under cold water and set aside.
Dice the onion, mince the garlic, and grate the ginger.
In a medium saucepan, combine the onion, garlic, and ginger with a splash of water if needed. Sauté over medium heat until fragrant and the onion turns translucent.
Add the spices (cumin, turmeric, coriander, and red chili powder) to the onions and sauté for another minute to release their aromas.
Stir in the red lentils, diced tomatoes, and coconut milk. Add about 1 cup of water and bring to a gentle simmer.
Reduce the heat and let the mixture simmer for 15-20 minutes, or until the lentils are tender. If the curry becomes too thick, add a splash more water.
Meanwhile, cube the tofu and rinse the chickpeas if not already done. Once the lentils are nearly soft, add the tofu and chickpeas to the curry and simmer for an additional 5 minutes.
Just before serving, stir in the fresh spinach until it wilts. Season with salt and pepper to taste.
Serve the creamy coconut red lentil curry hot, garnished with an extra sprinkle of fresh spinach or herbs if desired.