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

A vibrant, creamy curry that blends hearty red lentils and tender chickpeas with coconut-infused sauce, perfectly accented by aromatic spices and enriched with roasted cauliflower. This dish offers a comforting balance of warm spices and creamy texture, crowned with fresh spinach for a burst of color and nutrition.

Try 7 days free, then $12.99 / mo.

NUTRITION

592kcal
Protein
33.5g
Fat
12.2g
Carbs
86.5g

SERVINGS

1 serving

INGREDIENTS

75g Red Lentils

1/3 cup Light Coconut Milk

1 cup Cauliflower Florets

1/2 cup Chickpeas (canned, drained)

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F. Toss the cauliflower florets with a little salt, pepper, and a drizzle of oil, then spread them on a baking sheet. Roast for about 20-25 minutes until tender and lightly charred.

  • 3

    In a medium pot, heat a small amount of oil over medium heat. Sauté the diced onion until translucent. Add garlic and ginger and cook for an additional minute until fragrant.

  • 4

    Stir in the turmeric, cumin, and coriander powders. Add the diced tomatoes and cook for 2-3 minutes to allow the spices to bloom.

  • 5

    Add the red lentils and light coconut milk along with 1 cup of water. Bring to a gentle simmer, cover, and cook for about 15-20 minutes until the lentils are soft and the curry has thickened slightly.

  • 6

    Stir in the chickpeas and fresh spinach, allowing the spinach to wilt.

  • 7

    Once the cauliflower is roasted, gently fold it into the curry, reserving a few florets for garnish if desired.

  • 8

    Season with salt and pepper to taste and serve warm. Enjoy this creamy, aromatic curry as a satisfying dinner option.

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

A vibrant, creamy curry that blends hearty red lentils and tender chickpeas with coconut-infused sauce, perfectly accented by aromatic spices and enriched with roasted cauliflower. This dish offers a comforting balance of warm spices and creamy texture, crowned with fresh spinach for a burst of color and nutrition.

NUTRITION

592kcal
Protein
33.5g
Fat
12.2g
Carbs
86.5g

SERVINGS

1 serving

INGREDIENTS

75g Red Lentils

1/3 cup Light Coconut Milk

1 cup Cauliflower Florets

1/2 cup Chickpeas (canned, drained)

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F. Toss the cauliflower florets with a little salt, pepper, and a drizzle of oil, then spread them on a baking sheet. Roast for about 20-25 minutes until tender and lightly charred.

  • 3

    In a medium pot, heat a small amount of oil over medium heat. Sauté the diced onion until translucent. Add garlic and ginger and cook for an additional minute until fragrant.

  • 4

    Stir in the turmeric, cumin, and coriander powders. Add the diced tomatoes and cook for 2-3 minutes to allow the spices to bloom.

  • 5

    Add the red lentils and light coconut milk along with 1 cup of water. Bring to a gentle simmer, cover, and cook for about 15-20 minutes until the lentils are soft and the curry has thickened slightly.

  • 6

    Stir in the chickpeas and fresh spinach, allowing the spinach to wilt.

  • 7

    Once the cauliflower is roasted, gently fold it into the curry, reserving a few florets for garnish if desired.

  • 8

    Season with salt and pepper to taste and serve warm. Enjoy this creamy, aromatic curry as a satisfying dinner option.