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 the warmth and comforting creaminess of this coconut lentil curry, where tender red lentils meld with a silky, light coconut milk base and roasted cauliflower, accented by aromatic spices and a hint of ginger. Perfectly balanced for a hearty yet light meal, each spoonful delivers a delightful mix of textures and flavors that shine as a wholesome dinner option.

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NUTRITION

575kcal
Protein
32.6g
Fat
13.5g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils (raw)

1 cup Lite Coconut Milk (240g)

1 cup chopped Cauliflower

30g Firm Tofu

50g diced Onion

2 cloves Garlic

1 tsp grated Ginger

0.5 tsp Turmeric Powder

0.5 tsp Cumin Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Preheat your oven to 400°F (200°C). Toss the chopped cauliflower lightly with a drizzle of coconut milk (or a splash of water if preferred) and a pinch of salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    In a medium saucepan, heat a non-stick pan over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

  • 4

    Add the minced garlic and grated ginger to the onions and cook for another minute until fragrant.

  • 5

    Stir in the turmeric and cumin powders, allowing the spices to bloom for about 30 seconds.

  • 6

    Add the rinsed red lentils and the remaining coconut milk along with 1 to 1.5 cups of water. Bring the mixture to a gentle simmer.

  • 7

    Cover the saucepan and let the lentils cook for about 15-18 minutes, stirring occasionally, until they are tender and have absorbed much of the liquid.

  • 8

    While the lentils are cooking, crumble the firm tofu into small pieces and lightly season with salt and pepper. If desired, pan-sear the tofu in a separate non-stick pan for 2-3 minutes on each side for extra texture.

  • 9

    Once the lentils have reached a creamy consistency, gently fold in the roasted cauliflower and seared tofu.

  • 10

    Adjust seasonings with salt and pepper as needed. Serve warm, enjoying the comforting creamy texture and vibrant flavors.

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 the warmth and comforting creaminess of this coconut lentil curry, where tender red lentils meld with a silky, light coconut milk base and roasted cauliflower, accented by aromatic spices and a hint of ginger. Perfectly balanced for a hearty yet light meal, each spoonful delivers a delightful mix of textures and flavors that shine as a wholesome dinner option.

NUTRITION

575kcal
Protein
32.6g
Fat
13.5g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils (raw)

1 cup Lite Coconut Milk (240g)

1 cup chopped Cauliflower

30g Firm Tofu

50g diced Onion

2 cloves Garlic

1 tsp grated Ginger

0.5 tsp Turmeric Powder

0.5 tsp Cumin Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Preheat your oven to 400°F (200°C). Toss the chopped cauliflower lightly with a drizzle of coconut milk (or a splash of water if preferred) and a pinch of salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    In a medium saucepan, heat a non-stick pan over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

  • 4

    Add the minced garlic and grated ginger to the onions and cook for another minute until fragrant.

  • 5

    Stir in the turmeric and cumin powders, allowing the spices to bloom for about 30 seconds.

  • 6

    Add the rinsed red lentils and the remaining coconut milk along with 1 to 1.5 cups of water. Bring the mixture to a gentle simmer.

  • 7

    Cover the saucepan and let the lentils cook for about 15-18 minutes, stirring occasionally, until they are tender and have absorbed much of the liquid.

  • 8

    While the lentils are cooking, crumble the firm tofu into small pieces and lightly season with salt and pepper. If desired, pan-sear the tofu in a separate non-stick pan for 2-3 minutes on each side for extra texture.

  • 9

    Once the lentils have reached a creamy consistency, gently fold in the roasted cauliflower and seared tofu.

  • 10

    Adjust seasonings with salt and pepper as needed. Serve warm, enjoying the comforting creamy texture and vibrant flavors.