Creamy Coconut Lentil Curry Bowl

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

Creamy Coconut Lentil Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry Bowl

Enjoy a vibrant and creamy bowl featuring tender red lentils simmered with a blend of aromatic spices, hearty tempeh, and chickpeas in a silky light coconut milk sauce. Fresh spinach and diced tomatoes add a burst of color and freshness, making this curry bowl a satisfying, plant-powered meal that’s ideal any time of the day.

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NUTRITION

572kcal
Protein
33.3g
Fat
24.3g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Red Lentils (~150g)

3 ounces Tempeh (~85g)

0.33 cup Light Coconut Milk (~80g)

0.25 cup Cooked Chickpeas (~45g)

1 cup Spinach (30g)

0.5 cup Diced Tomatoes (90g)

0.25 medium Onion (25g)

1 clove Garlic (3g)

1 tsp Curry Powder

1 tsp Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the red lentils if using uncooked; if already cooked, measure 0.75 cup and set aside.

  • 2

    Dice the onion, mince the garlic, and chop the spinach. Dice the tomatoes if not pre-diced.

  • 3

    Cut the tempeh into small cubes.

  • 4

    In a medium saucepan, lightly sauté the onion and garlic over medium heat until softened.

  • 5

    Add the tempeh cubes and stir for 2-3 minutes until slightly browned.

  • 6

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 1 minute.

  • 7

    Pour in the light coconut milk and add the cooked red lentils and chickpeas. Stir well.

  • 8

    Add the diced tomatoes and bring the mixture to a gentle simmer.

  • 9

    Let the curry simmer for 8-10 minutes, stirring occasionally. If it thickens too much, add a splash of water.

  • 10

    Fold in the spinach just before serving to maintain its vibrant color and nutrients.

  • 11

    Season with salt and pepper to taste, then serve warm in a bowl.

Creamy Coconut Lentil Curry Bowl

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

Creamy Coconut Lentil Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry Bowl

Enjoy a vibrant and creamy bowl featuring tender red lentils simmered with a blend of aromatic spices, hearty tempeh, and chickpeas in a silky light coconut milk sauce. Fresh spinach and diced tomatoes add a burst of color and freshness, making this curry bowl a satisfying, plant-powered meal that’s ideal any time of the day.

NUTRITION

572kcal
Protein
33.3g
Fat
24.3g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Red Lentils (~150g)

3 ounces Tempeh (~85g)

0.33 cup Light Coconut Milk (~80g)

0.25 cup Cooked Chickpeas (~45g)

1 cup Spinach (30g)

0.5 cup Diced Tomatoes (90g)

0.25 medium Onion (25g)

1 clove Garlic (3g)

1 tsp Curry Powder

1 tsp Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and drain the red lentils if using uncooked; if already cooked, measure 0.75 cup and set aside.

  • 2

    Dice the onion, mince the garlic, and chop the spinach. Dice the tomatoes if not pre-diced.

  • 3

    Cut the tempeh into small cubes.

  • 4

    In a medium saucepan, lightly sauté the onion and garlic over medium heat until softened.

  • 5

    Add the tempeh cubes and stir for 2-3 minutes until slightly browned.

  • 6

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 1 minute.

  • 7

    Pour in the light coconut milk and add the cooked red lentils and chickpeas. Stir well.

  • 8

    Add the diced tomatoes and bring the mixture to a gentle simmer.

  • 9

    Let the curry simmer for 8-10 minutes, stirring occasionally. If it thickens too much, add a splash of water.

  • 10

    Fold in the spinach just before serving to maintain its vibrant color and nutrients.

  • 11

    Season with salt and pepper to taste, then serve warm in a bowl.