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 vibrant, warming curry that blends the creaminess of light coconut milk with hearty red lentils, tender tofu, and chickpeas, all enriched with aromatic spices and fresh aromatics. This dish delivers a satisfying mix of textures and flavors that's both comforting and energizing, perfect for a wholesome meal any time of day.

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NUTRITION

588kcal
Protein
35.8g
Fat
18.6g
Carbs
72.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup (60g) Red Lentils (dry)

3/4 cup (180g) Light Coconut Milk

100g Firm Tofu

1/3 cup Chickpeas (canned, no salt added)

1/2 cup Diced Tomatoes (canned)

1/2 medium Onion, chopped

2 Garlic cloves, minced

1 tsp Fresh Ginger, grated

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Press the tofu gently to remove excess water and cut into 1-inch cubes.

  • 3

    In a medium pot, heat a splash of water or a tiny amount of oil over medium heat. Sauté the chopped onion until it softens, then add minced garlic and grated ginger, cooking for another minute until fragrant.

  • 4

    Add the rinsed lentils, diced tomatoes, light coconut milk, and chickpeas to the pot. Stir in the ground cumin, turmeric, chili powder, salt, and pepper.

  • 5

    Bring the mixture to a gentle simmer and let cook for about 20-25 minutes, stirring occasionally. The lentils should be tender and the curry slightly thickened.

  • 6

    Carefully add the tofu cubes during the last 5 minutes of cooking to warm through without breaking them apart.

  • 7

    Taste and adjust seasonings if needed. Serve hot, garnished with a sprinkle of fresh herbs if desired.

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 vibrant, warming curry that blends the creaminess of light coconut milk with hearty red lentils, tender tofu, and chickpeas, all enriched with aromatic spices and fresh aromatics. This dish delivers a satisfying mix of textures and flavors that's both comforting and energizing, perfect for a wholesome meal any time of day.

NUTRITION

588kcal
Protein
35.8g
Fat
18.6g
Carbs
72.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup (60g) Red Lentils (dry)

3/4 cup (180g) Light Coconut Milk

100g Firm Tofu

1/3 cup Chickpeas (canned, no salt added)

1/2 cup Diced Tomatoes (canned)

1/2 medium Onion, chopped

2 Garlic cloves, minced

1 tsp Fresh Ginger, grated

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Press the tofu gently to remove excess water and cut into 1-inch cubes.

  • 3

    In a medium pot, heat a splash of water or a tiny amount of oil over medium heat. Sauté the chopped onion until it softens, then add minced garlic and grated ginger, cooking for another minute until fragrant.

  • 4

    Add the rinsed lentils, diced tomatoes, light coconut milk, and chickpeas to the pot. Stir in the ground cumin, turmeric, chili powder, salt, and pepper.

  • 5

    Bring the mixture to a gentle simmer and let cook for about 20-25 minutes, stirring occasionally. The lentils should be tender and the curry slightly thickened.

  • 6

    Carefully add the tofu cubes during the last 5 minutes of cooking to warm through without breaking them apart.

  • 7

    Taste and adjust seasonings if needed. Serve hot, garnished with a sprinkle of fresh herbs if desired.