YOUR SOLIN GENERATED RECIPE
Creamy Coconut Red Lentil Curry
Savor a warm, comforting bowl of creamy coconut red lentil curry infused with aromatic spices, tender chickpeas, and cubes of extra-firm tofu. This vibrant dish brings together the hearty earthiness of red lentils with the subtle creaminess of light coconut milk, accented by fresh ginger, garlic, and diced tomatoes, making it an ideal meal for a balanced dinner.
INGREDIENTS
0.33 cup dry Red Lentils (66g)
0.5 cup canned Chickpeas (82g)
100g Extra Firm Tofu
0.33 cup Light Coconut Milk (80g)
0.5 cup Diced Tomatoes (90g)
0.25 medium Onion (25g)
2 cloves Garlic
1 tsp Fresh Ginger
1 tsp Curry Powder
PREPARATION
Rinse the red lentils under cold water and set aside. Rinse the canned chickpeas under water and drain.
Dice the onion, mince the garlic, and grate or finely chop the fresh ginger.
In a medium saucepan, heat a drizzle of water or a small amount of oil (optional) over medium heat. Sauté the onion, garlic, and ginger until the onion becomes soft and translucent.
Add the curry powder and toast briefly to release its aroma.
Stir in the red lentils, chickpeas, and diced tomatoes. Pour in the light coconut milk along with 1 cup of water, and bring the mixture to a gentle simmer.
Allow the curry to simmer for about 20 minutes, or until the lentils are tender and the flavors meld together. Stir occasionally to prevent sticking.
Dice the extra firm tofu into small cubes and gently stir them into the curry during the last 5 minutes of simmering, allowing them to warm through without breaking apart.
Taste and adjust seasonings if needed. Serve hot and enjoy your comforting and protein-packed creamy coconut red lentil curry.