Creamy Coconut Red Lentil Curry with Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Red Lentil Curry with Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry with Sweet Potatoes

Enjoy a vibrant, soothing bowl of creamy coconut red lentil curry accented by tender sweet potatoes, hearty chickpeas, and crispy tofu. This soul-warming dish is infused with aromatic spices and a touch of fresh ginger and garlic, delivering a perfectly balanced meal that nourishes both body and spirit.

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NUTRITION

577kcal
Protein
34.7g
Fat
15g
Carbs
81.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

1/2 medium sweet potato (cubed)

1/3 cup cooked chickpeas

3 ounces extra-firm tofu (cubed)

1/4 cup light coconut milk

1 tsp olive oil

1/4 cup diced onion

1 garlic clove, minced

1/2 inch fresh ginger, grated

1 tsp spice mix (cumin, turmeric, red curry powder)

1/2 cup vegetable broth

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat and add diced onion, garlic, and grated ginger. Sauté until softened and fragrant.

  • 2

    Stir in the spice mix and toast for about 30 seconds to release their aroma.

  • 3

    Add the cubed sweet potatoes and cook for 2-3 minutes, stirring frequently.

  • 4

    Mix in the cooked red lentils, chickpeas, and extra-firm tofu cubes. Pour in the vegetable broth and bring to a gentle simmer.

  • 5

    Stir in the light coconut milk and let the curry simmer for 8-10 minutes, or until the sweet potatoes are tender and the flavors meld together.

  • 6

    Taste and adjust seasonings with salt and pepper as desired before serving.

  • 7

    Serve warm, garnished with extra fresh herbs if available.

Creamy Coconut Red Lentil Curry with Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Red Lentil Curry with Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry with Sweet Potatoes

Enjoy a vibrant, soothing bowl of creamy coconut red lentil curry accented by tender sweet potatoes, hearty chickpeas, and crispy tofu. This soul-warming dish is infused with aromatic spices and a touch of fresh ginger and garlic, delivering a perfectly balanced meal that nourishes both body and spirit.

NUTRITION

577kcal
Protein
34.7g
Fat
15g
Carbs
81.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

1/2 medium sweet potato (cubed)

1/3 cup cooked chickpeas

3 ounces extra-firm tofu (cubed)

1/4 cup light coconut milk

1 tsp olive oil

1/4 cup diced onion

1 garlic clove, minced

1/2 inch fresh ginger, grated

1 tsp spice mix (cumin, turmeric, red curry powder)

1/2 cup vegetable broth

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat and add diced onion, garlic, and grated ginger. Sauté until softened and fragrant.

  • 2

    Stir in the spice mix and toast for about 30 seconds to release their aroma.

  • 3

    Add the cubed sweet potatoes and cook for 2-3 minutes, stirring frequently.

  • 4

    Mix in the cooked red lentils, chickpeas, and extra-firm tofu cubes. Pour in the vegetable broth and bring to a gentle simmer.

  • 5

    Stir in the light coconut milk and let the curry simmer for 8-10 minutes, or until the sweet potatoes are tender and the flavors meld together.

  • 6

    Taste and adjust seasonings with salt and pepper as desired before serving.

  • 7

    Serve warm, garnished with extra fresh herbs if available.