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

Savor a bowl of comforting, aromatic red lentil curry enriched with silky light coconut milk and tender cubes of firm tofu. Infused with the warmth of curry, cumin, and turmeric alongside fresh ginger, garlic, and spinach, this dish delivers a smooth, creamy texture with a vibrant medley of flavors perfect for any meal.

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NUTRITION

563kcal
Protein
32.7g
Fat
13.9g
Carbs
77.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (100g)

5 ounces firm tofu (approx. 140g)

2 tablespoons light coconut milk (approx. 30g)

1/2 cup canned diced tomatoes (120g)

1 cup fresh spinach

1/2 medium onion

1 teaspoon olive oil

1 clove garlic

1 teaspoon grated fresh ginger

1 teaspoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Press the firm tofu to remove excess moisture, then cut it into cubes.

  • 3

    Chop the half onion, mince the garlic, and grate the fresh ginger.

  • 4

    Heat olive oil in a pot over medium heat. Sauté the chopped onion, garlic, and ginger until fragrant and the onion becomes translucent.

  • 5

    Add the rinsed red lentils to the pot and stir for about 1 minute to toast slightly.

  • 6

    Pour in the canned diced tomatoes and add the light coconut milk, stirring to combine.

  • 7

    Sprinkle in the curry powder, ground cumin, and ground turmeric. Stir well to distribute the spices evenly.

  • 8

    Gently add the tofu cubes and fresh spinach. Allow the curry to simmer for 20-25 minutes or until the lentils are tender and the curry has thickened to your desired consistency.

  • 9

    Taste and adjust seasonings if needed, then serve warm.

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

Savor a bowl of comforting, aromatic red lentil curry enriched with silky light coconut milk and tender cubes of firm tofu. Infused with the warmth of curry, cumin, and turmeric alongside fresh ginger, garlic, and spinach, this dish delivers a smooth, creamy texture with a vibrant medley of flavors perfect for any meal.

NUTRITION

563kcal
Protein
32.7g
Fat
13.9g
Carbs
77.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (100g)

5 ounces firm tofu (approx. 140g)

2 tablespoons light coconut milk (approx. 30g)

1/2 cup canned diced tomatoes (120g)

1 cup fresh spinach

1/2 medium onion

1 teaspoon olive oil

1 clove garlic

1 teaspoon grated fresh ginger

1 teaspoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Press the firm tofu to remove excess moisture, then cut it into cubes.

  • 3

    Chop the half onion, mince the garlic, and grate the fresh ginger.

  • 4

    Heat olive oil in a pot over medium heat. Sauté the chopped onion, garlic, and ginger until fragrant and the onion becomes translucent.

  • 5

    Add the rinsed red lentils to the pot and stir for about 1 minute to toast slightly.

  • 6

    Pour in the canned diced tomatoes and add the light coconut milk, stirring to combine.

  • 7

    Sprinkle in the curry powder, ground cumin, and ground turmeric. Stir well to distribute the spices evenly.

  • 8

    Gently add the tofu cubes and fresh spinach. Allow the curry to simmer for 20-25 minutes or until the lentils are tender and the curry has thickened to your desired consistency.

  • 9

    Taste and adjust seasonings if needed, then serve warm.