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, aromatic bowl of Creamy Coconut Red Lentil Curry that balances tender red lentils with silky coconut milk, hearty tofu, and chickpeas, enhanced by fragrant spices and fresh aromatics. Perfect for lunch or dinner, this dish offers a delightful mix of creaminess, zest, and satisfying texture for a comforting meal.

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NUTRITION

562kcal
Protein
34.6g
Fat
16.9g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

50g Red Lentils (dry)

80ml Light Coconut Milk

150g Extra-Firm Tofu

0.5 cup Chickpeas (cooked)

0.5 cup Diced Tomatoes

0.25 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

120ml Vegetable Broth

1 tsp Curry Powder

0.5 tsp Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Press the tofu to remove excess moisture and cut it into small cubes.

  • 3

    Dice the onion, mince the garlic, and grate the fresh ginger.

  • 4

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

  • 5

    Add the curry powder and turmeric, stirring briefly until the spices release their aromas.

  • 6

    Stir in the red lentils, diced tomatoes, chickpeas, and vegetable broth.

  • 7

    Pour in the light coconut milk, and bring the mixture to a gentle simmer.

  • 8

    Add the tofu cubes, season with salt and pepper, and let the curry cook for about 20 minutes or until the lentils are tender and the flavors meld together.

  • 9

    Taste and adjust seasoning 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

Enjoy a warming, aromatic bowl of Creamy Coconut Red Lentil Curry that balances tender red lentils with silky coconut milk, hearty tofu, and chickpeas, enhanced by fragrant spices and fresh aromatics. Perfect for lunch or dinner, this dish offers a delightful mix of creaminess, zest, and satisfying texture for a comforting meal.

NUTRITION

562kcal
Protein
34.6g
Fat
16.9g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

50g Red Lentils (dry)

80ml Light Coconut Milk

150g Extra-Firm Tofu

0.5 cup Chickpeas (cooked)

0.5 cup Diced Tomatoes

0.25 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

120ml Vegetable Broth

1 tsp Curry Powder

0.5 tsp Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Press the tofu to remove excess moisture and cut it into small cubes.

  • 3

    Dice the onion, mince the garlic, and grate the fresh ginger.

  • 4

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

  • 5

    Add the curry powder and turmeric, stirring briefly until the spices release their aromas.

  • 6

    Stir in the red lentils, diced tomatoes, chickpeas, and vegetable broth.

  • 7

    Pour in the light coconut milk, and bring the mixture to a gentle simmer.

  • 8

    Add the tofu cubes, season with salt and pepper, and let the curry cook for about 20 minutes or until the lentils are tender and the flavors meld together.

  • 9

    Taste and adjust seasoning if needed, then serve warm.