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

Enjoy a warming bowl of Creamy Coconut Red Lentil Curry that melds the earthiness of red lentils with the tropical creaminess of light coconut milk, accented by tomatoes, ginger, and fragrant curry spices. This satisfying dish is rounded out with tender tofu, chickpeas, and fresh spinach for an extra burst of nutrition and texture.

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NUTRITION

582kcal
Protein
35g
Fat
19.6g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (66g)

1/4 cup cooked chickpeas (40g)

100g firm tofu

1/2 cup light coconut milk (120g)

1/2 cup diced tomatoes (120g)

1/4 cup chopped yellow onion (40g)

1 cup fresh spinach (30g)

1 tsp olive oil (5g)

1 cup vegetable broth (240g)

2 cloves minced garlic (6g)

1 tsp fresh ginger (2g)

1 tsp curry powder (2g)

1 tsp turmeric powder (3g)

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain.

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and fresh ginger and sauté until translucent and fragrant.

  • 3

    Stir in the curry powder and turmeric powder, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the rinsed lentils, diced tomatoes, and vegetable broth to the pan. Bring to a gentle simmer.

  • 5

    Mix in the light coconut milk and carefully add the firm tofu (cubed) and cooked chickpeas. Simmer the curry for about 15-20 minutes until the lentils are tender.

  • 6

    Once the lentils are cooked and the curry has thickened slightly, stir in the fresh spinach until just wilted.

  • 7

    Season with salt and pepper to taste, and adjust spices if necessary. 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

Enjoy a warming bowl of Creamy Coconut Red Lentil Curry that melds the earthiness of red lentils with the tropical creaminess of light coconut milk, accented by tomatoes, ginger, and fragrant curry spices. This satisfying dish is rounded out with tender tofu, chickpeas, and fresh spinach for an extra burst of nutrition and texture.

NUTRITION

582kcal
Protein
35g
Fat
19.6g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (66g)

1/4 cup cooked chickpeas (40g)

100g firm tofu

1/2 cup light coconut milk (120g)

1/2 cup diced tomatoes (120g)

1/4 cup chopped yellow onion (40g)

1 cup fresh spinach (30g)

1 tsp olive oil (5g)

1 cup vegetable broth (240g)

2 cloves minced garlic (6g)

1 tsp fresh ginger (2g)

1 tsp curry powder (2g)

1 tsp turmeric powder (3g)

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain.

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and fresh ginger and sauté until translucent and fragrant.

  • 3

    Stir in the curry powder and turmeric powder, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the rinsed lentils, diced tomatoes, and vegetable broth to the pan. Bring to a gentle simmer.

  • 5

    Mix in the light coconut milk and carefully add the firm tofu (cubed) and cooked chickpeas. Simmer the curry for about 15-20 minutes until the lentils are tender.

  • 6

    Once the lentils are cooked and the curry has thickened slightly, stir in the fresh spinach until just wilted.

  • 7

    Season with salt and pepper to taste, and adjust spices if necessary. Serve warm.