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 warm, comforting curry featuring tender red lentils, hearty chickpeas, and cubes of firm tofu simmered in a light coconut milk sauce, infused with aromatic spices and fresh ginger. This versatile dish is perfect for breakfast, lunch, or dinner, delivering a rich blend of flavors and a satisfying balance of protein, carbs, and fats.

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NUTRITION

648kcal
Protein
36.8g
Fat
18.9g
Carbs
85g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup cooked chickpeas (125g)

100g firm tofu

1/2 cup light unsweetened coconut milk (120g)

1/2 cup diced tomatoes (120g)

1/4 medium onion (40g)

2 garlic cloves

1 teaspoon fresh ginger

1 tablespoon mixed spices (cumin, turmeric, coriander, red chili)

Salt and pepper to taste

1 teaspoon olive oil

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger; sauté until the onion softens and becomes translucent.

  • 3

    Stir in the mixed spices and toast them for about 30 seconds to release their aroma.

  • 4

    Add the diced tomatoes, cooked red lentils, and chickpeas to the pot. Mix well.

  • 5

    Pour in the light coconut milk and add a splash of water if needed to adjust the consistency.

  • 6

    Bring the mixture to a gentle simmer and cook for 10-12 minutes, stirring occasionally.

  • 7

    While the curry simmers, cut the firm tofu into 1-inch cubes and gently stir them into the curry during the last 5 minutes of cooking.

  • 8

    Season the curry with salt and pepper to taste, and adjust any spices if needed.

  • 9

    Serve hot, and enjoy this hearty, protein-packed, and creamy 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 warm, comforting curry featuring tender red lentils, hearty chickpeas, and cubes of firm tofu simmered in a light coconut milk sauce, infused with aromatic spices and fresh ginger. This versatile dish is perfect for breakfast, lunch, or dinner, delivering a rich blend of flavors and a satisfying balance of protein, carbs, and fats.

NUTRITION

648kcal
Protein
36.8g
Fat
18.9g
Carbs
85g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup cooked chickpeas (125g)

100g firm tofu

1/2 cup light unsweetened coconut milk (120g)

1/2 cup diced tomatoes (120g)

1/4 medium onion (40g)

2 garlic cloves

1 teaspoon fresh ginger

1 tablespoon mixed spices (cumin, turmeric, coriander, red chili)

Salt and pepper to taste

1 teaspoon olive oil

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger; sauté until the onion softens and becomes translucent.

  • 3

    Stir in the mixed spices and toast them for about 30 seconds to release their aroma.

  • 4

    Add the diced tomatoes, cooked red lentils, and chickpeas to the pot. Mix well.

  • 5

    Pour in the light coconut milk and add a splash of water if needed to adjust the consistency.

  • 6

    Bring the mixture to a gentle simmer and cook for 10-12 minutes, stirring occasionally.

  • 7

    While the curry simmers, cut the firm tofu into 1-inch cubes and gently stir them into the curry during the last 5 minutes of cooking.

  • 8

    Season the curry with salt and pepper to taste, and adjust any spices if needed.

  • 9

    Serve hot, and enjoy this hearty, protein-packed, and creamy curry.