YOUR SOLIN GENERATED RECIPE
Creamy Coconut Red Lentil Curry Bowl
Savor a vibrant bowl of creamy red lentil curry bursting with warm spices, tender red lentils, and delicate tofu cubes. This dish harmoniously blends the tropical creaminess of coconut milk with hearty chickpeas and fresh spinach, all enveloped in a fragrant tomato and onion base.
INGREDIENTS
50g Red Lentils (dry)
50g Canned Chickpeas
1/3 cup Light Coconut Milk
50g Spinach
100g Diced Tomatoes
50g Onion
2 cloves Garlic
125g Firm Tofu
1 tsp Ground Cumin
1 tsp Curry Powder
1 tbsp Fresh Cilantro
PREPARATION
Rinse the red lentils and set aside. Dice the onion, tomatoes, and garlic finely.
In a medium saucepan, sauté the onion and garlic with a splash of water or a tiny drizzle of oil if desired, until the onion becomes translucent.
Add the diced tomatoes, ground cumin, and curry powder. Stir for about a minute to allow the spices to bloom.
Pour in the light coconut milk and add the red lentils. Bring the mixture to a simmer and cook for about 15-20 minutes, or until the lentils are tender, stirring occasionally.
While the lentils cook, cut the firm tofu into small cubes. Optionally, you can gently pan-sear the tofu for extra texture.
Once the lentils are cooked, stir in the chickpeas, tofu cubes, and spinach. Allow the spinach to wilt and the tofu to warm through for 3-5 minutes.
Season the curry with salt and pepper to taste. Garnish with fresh cilantro.
Serve warm in a bowl and enjoy your creamy coconut red lentil curry bowl.