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 warming, creamy red lentil curry with a delightful blend of spices, tender tomatoes, and a hint of sweetness from light coconut milk. Enhanced with chickpeas and tofu, this comforting dish is both satisfying and nutritionally balanced, perfect for a wholesome dinner.

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NUTRITION

561kcal
Protein
34.3g
Fat
14.4g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

50g Red Lentils

100g Chickpeas (canned)

0.33 cup Light Coconut Milk (~80g)

125g Firm Tofu

50g Onion

50g Tomato

30g Fresh Spinach

2 cloves Garlic

1 tsp Ginger

1 tsp Curry Powder

1 tsp Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cool water and set aside.

  • 2

    Finely chop the onion, garlic, tomato, and ginger.

  • 3

    In a medium pot, heat a small splash of water or a tiny amount of oil if desired. Sauté the onion until translucent.

  • 4

    Add garlic, ginger, curry powder, and turmeric to the pot, stirring for about 1 minute until the spices are fragrant.

  • 5

    Add the red lentils, chickpeas, and chopped tomato. Stir to combine.

  • 6

    Pour in the light coconut milk and about 1 cup of water. Bring the mixture to a simmer.

  • 7

    Reduce heat and let the curry simmer for about 15-20 minutes, or until the lentils are tender and the curry thickens slightly.

  • 8

    While the curry simmers, dice the firm tofu into cubes.

  • 9

    Once the lentils are cooked, gently stir in the tofu and fresh spinach. Allow the spinach to wilt, about 2-3 minutes.

  • 10

    Season with salt and pepper to taste. Adjust consistency with a splash more water if needed.

  • 11

    Serve hot and enjoy your creamy coconut red lentil curry.

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 warming, creamy red lentil curry with a delightful blend of spices, tender tomatoes, and a hint of sweetness from light coconut milk. Enhanced with chickpeas and tofu, this comforting dish is both satisfying and nutritionally balanced, perfect for a wholesome dinner.

NUTRITION

561kcal
Protein
34.3g
Fat
14.4g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

50g Red Lentils

100g Chickpeas (canned)

0.33 cup Light Coconut Milk (~80g)

125g Firm Tofu

50g Onion

50g Tomato

30g Fresh Spinach

2 cloves Garlic

1 tsp Ginger

1 tsp Curry Powder

1 tsp Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cool water and set aside.

  • 2

    Finely chop the onion, garlic, tomato, and ginger.

  • 3

    In a medium pot, heat a small splash of water or a tiny amount of oil if desired. Sauté the onion until translucent.

  • 4

    Add garlic, ginger, curry powder, and turmeric to the pot, stirring for about 1 minute until the spices are fragrant.

  • 5

    Add the red lentils, chickpeas, and chopped tomato. Stir to combine.

  • 6

    Pour in the light coconut milk and about 1 cup of water. Bring the mixture to a simmer.

  • 7

    Reduce heat and let the curry simmer for about 15-20 minutes, or until the lentils are tender and the curry thickens slightly.

  • 8

    While the curry simmers, dice the firm tofu into cubes.

  • 9

    Once the lentils are cooked, gently stir in the tofu and fresh spinach. Allow the spinach to wilt, about 2-3 minutes.

  • 10

    Season with salt and pepper to taste. Adjust consistency with a splash more water if needed.

  • 11

    Serve hot and enjoy your creamy coconut red lentil curry.