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

A luscious, warming curry blending red lentils with a hint of coconut cream, chickpeas, and tofu for an extra protein boost. This dish features a medley of spices, fresh onions, garlic, and ginger, simmered to create a comforting meal that’s both creamy and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

577kcal
Protein
34.1g
Fat
15.7g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (67g)

1/4 cup light coconut milk (60g)

1/2 cup cooked chickpeas (82g)

100g firm tofu

1/2 cup diced tomatoes (120g)

1/4 medium onion (30g)

1 garlic clove

1 teaspoon fresh grated ginger

1 cup fresh spinach (30g)

1 teaspoon curry powder

1/2 teaspoon turmeric

1 teaspoon olive oil

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils under cold water and drain.

  • 2

    In a medium pot, heat the olive oil over medium heat. Sauté the chopped onion, garlic, and grated ginger until fragrant and soft.

  • 3

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

  • 4

    Stir in the red lentils, diced tomatoes, and light coconut milk. Bring the mixture to a gentle simmer.

  • 5

    Cube the tofu and add it along with the cooked chickpeas to the pot. Allow the curry to simmer for 15-20 minutes, or until the lentils are tender and the flavors meld together.

  • 6

    In the last few minutes of cooking, stir in the fresh spinach until it wilts.

  • 7

    Season with salt and pepper to taste, and 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

A luscious, warming curry blending red lentils with a hint of coconut cream, chickpeas, and tofu for an extra protein boost. This dish features a medley of spices, fresh onions, garlic, and ginger, simmered to create a comforting meal that’s both creamy and satisfying.

NUTRITION

577kcal
Protein
34.1g
Fat
15.7g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (67g)

1/4 cup light coconut milk (60g)

1/2 cup cooked chickpeas (82g)

100g firm tofu

1/2 cup diced tomatoes (120g)

1/4 medium onion (30g)

1 garlic clove

1 teaspoon fresh grated ginger

1 cup fresh spinach (30g)

1 teaspoon curry powder

1/2 teaspoon turmeric

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and drain.

  • 2

    In a medium pot, heat the olive oil over medium heat. Sauté the chopped onion, garlic, and grated ginger until fragrant and soft.

  • 3

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

  • 4

    Stir in the red lentils, diced tomatoes, and light coconut milk. Bring the mixture to a gentle simmer.

  • 5

    Cube the tofu and add it along with the cooked chickpeas to the pot. Allow the curry to simmer for 15-20 minutes, or until the lentils are tender and the flavors meld together.

  • 6

    In the last few minutes of cooking, stir in the fresh spinach until it wilts.

  • 7

    Season with salt and pepper to taste, and serve warm.