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 vibrant and hearty curry where red lentils and tender tofu are simmered in a fragrant, creamy coconut sauce with a kick of red curry paste. This nourishing dish is packed with layers of flavor from aromatic spices and fresh vegetables, perfect for a wholesome meal any time of day.

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NUTRITION

442kcal
Protein
40.3g
Fat
14.7g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked red lentils (approx 150g)

100g firm tofu

1/3 cup light coconut milk (approx 80ml)

1 medium carrot

1/2 medium onion

2 cloves garlic

1 inch fresh ginger

1 tablespoon red curry paste

1 cup fresh spinach

1 cup vegetable broth

1 teaspoon coconut oil

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PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat.

  • 2

    Add diced onion, minced garlic, and grated ginger. Sauté until the onions become translucent and the mixture is fragrant.

  • 3

    Stir in the red curry paste and cook for another minute, allowing the spices to bloom.

  • 4

    Add the chopped carrot and stir to coat with the curry mixture.

  • 5

    Pour in the vegetable broth and light coconut milk, then bring to a gentle simmer.

  • 6

    Mix in the cooked red lentils and cubed tofu. Let the curry simmer for 5-7 minutes to allow the flavors to meld.

  • 7

    Stir in fresh spinach and cook just until wilted.

  • 8

    Taste and adjust seasonings 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

A vibrant and hearty curry where red lentils and tender tofu are simmered in a fragrant, creamy coconut sauce with a kick of red curry paste. This nourishing dish is packed with layers of flavor from aromatic spices and fresh vegetables, perfect for a wholesome meal any time of day.

NUTRITION

442kcal
Protein
40.3g
Fat
14.7g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked red lentils (approx 150g)

100g firm tofu

1/3 cup light coconut milk (approx 80ml)

1 medium carrot

1/2 medium onion

2 cloves garlic

1 inch fresh ginger

1 tablespoon red curry paste

1 cup fresh spinach

1 cup vegetable broth

1 teaspoon coconut oil

PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat.

  • 2

    Add diced onion, minced garlic, and grated ginger. Sauté until the onions become translucent and the mixture is fragrant.

  • 3

    Stir in the red curry paste and cook for another minute, allowing the spices to bloom.

  • 4

    Add the chopped carrot and stir to coat with the curry mixture.

  • 5

    Pour in the vegetable broth and light coconut milk, then bring to a gentle simmer.

  • 6

    Mix in the cooked red lentils and cubed tofu. Let the curry simmer for 5-7 minutes to allow the flavors to meld.

  • 7

    Stir in fresh spinach and cook just until wilted.

  • 8

    Taste and adjust seasonings if necessary before serving.