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 bowl of Creamy Coconut Red Lentil Curry featuring tender red lentils simmered in a fragrant blend of coconut milk, tomatoes, and aromatic spices. Enhanced with chickpeas, tofu, and fresh spinach, this dish offers a balanced mix of textures and a burst of exotic flavors – perfect for a comforting dinner.

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NUTRITION

548kcal
Protein
34.5g
Fat
14.0g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

70g Red Lentils (dried)

100ml Light Coconut Milk

50g Chickpeas (canned, drained)

100g Firm Tofu

40g Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

150ml Vegetable Broth

30g Fresh Spinach

90g Diced Tomatoes

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain.

  • 2

    Finely dice the onion, mince the garlic, and grate the ginger.

  • 3

    Heat a non-stick saucepan over medium heat and lightly sauté the onion, garlic, and ginger until soft and fragrant.

  • 4

    Add the curry powder and toast for about 30 seconds to release its aroma.

  • 5

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

  • 6

    Crumble the tofu and add to the pot along with the chickpeas. Stir gently to combine.

  • 7

    Allow the curry to simmer on low heat for 20-25 minutes until the lentils are tender and the flavors meld. If the curry thickens too much, add a splash of water or extra broth.

  • 8

    Just before serving, fold in the fresh spinach and let it wilt.

  • 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 bowl of Creamy Coconut Red Lentil Curry featuring tender red lentils simmered in a fragrant blend of coconut milk, tomatoes, and aromatic spices. Enhanced with chickpeas, tofu, and fresh spinach, this dish offers a balanced mix of textures and a burst of exotic flavors – perfect for a comforting dinner.

NUTRITION

548kcal
Protein
34.5g
Fat
14.0g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

70g Red Lentils (dried)

100ml Light Coconut Milk

50g Chickpeas (canned, drained)

100g Firm Tofu

40g Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

150ml Vegetable Broth

30g Fresh Spinach

90g Diced Tomatoes

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and drain.

  • 2

    Finely dice the onion, mince the garlic, and grate the ginger.

  • 3

    Heat a non-stick saucepan over medium heat and lightly sauté the onion, garlic, and ginger until soft and fragrant.

  • 4

    Add the curry powder and toast for about 30 seconds to release its aroma.

  • 5

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

  • 6

    Crumble the tofu and add to the pot along with the chickpeas. Stir gently to combine.

  • 7

    Allow the curry to simmer on low heat for 20-25 minutes until the lentils are tender and the flavors meld. If the curry thickens too much, add a splash of water or extra broth.

  • 8

    Just before serving, fold in the fresh spinach and let it wilt.

  • 9

    Taste and adjust seasoning if needed, then serve warm.