Creamy Coconut Red Lentil Curry Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Red Lentil Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry Bowl

Enjoy a warming and aromatic curry bowl that beautifully marries red lentils with creamy coconut milk, hearty chickpeas, and firm tofu. Infused with a blend of spices and vibrant veggies like tomatoes and spinach, this dish offers a delightful balance of textures and flavors—a perfect satisfying meal for any time of day.

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NUTRITION

582kcal
Protein
36.9g
Fat
19.7g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (dry)

1/2 cup cooked chickpeas

100g firm tofu

1/2 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1 tsp olive oil

2 cloves garlic, minced

1 tsp fresh grated ginger

1 tsp cumin powder

1 tsp turmeric powder

1/2 tsp red chili powder

Pinch of salt

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant, about 1 minute.

  • 3

    Stir in the cumin, turmeric, and red chili powder, allowing the spices to bloom for another 30 seconds.

  • 4

    Add the red lentils, diced tomatoes, and light coconut milk to the pot. Stir well to combine.

  • 5

    Bring the mixture to a simmer and let it cook on low heat for about 15-20 minutes until the lentils are soft and beginning to break down. Add a splash of water if needed.

  • 6

    While the lentils are simmering, dice the firm tofu into cubes and lightly season with a pinch of salt.

  • 7

    After the lentils have softened, gently fold in the cooked chickpeas, tofu cubes, and fresh spinach. Allow the spinach to wilt for 2-3 minutes.

  • 8

    Taste and adjust seasoning with additional salt or spices if needed.

  • 9

    Serve the creamy coconut red lentil curry bowl warm and enjoy!

Creamy Coconut Red Lentil Curry Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Red Lentil Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry Bowl

Enjoy a warming and aromatic curry bowl that beautifully marries red lentils with creamy coconut milk, hearty chickpeas, and firm tofu. Infused with a blend of spices and vibrant veggies like tomatoes and spinach, this dish offers a delightful balance of textures and flavors—a perfect satisfying meal for any time of day.

NUTRITION

582kcal
Protein
36.9g
Fat
19.7g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (dry)

1/2 cup cooked chickpeas

100g firm tofu

1/2 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1 tsp olive oil

2 cloves garlic, minced

1 tsp fresh grated ginger

1 tsp cumin powder

1 tsp turmeric powder

1/2 tsp red chili powder

Pinch of salt

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant, about 1 minute.

  • 3

    Stir in the cumin, turmeric, and red chili powder, allowing the spices to bloom for another 30 seconds.

  • 4

    Add the red lentils, diced tomatoes, and light coconut milk to the pot. Stir well to combine.

  • 5

    Bring the mixture to a simmer and let it cook on low heat for about 15-20 minutes until the lentils are soft and beginning to break down. Add a splash of water if needed.

  • 6

    While the lentils are simmering, dice the firm tofu into cubes and lightly season with a pinch of salt.

  • 7

    After the lentils have softened, gently fold in the cooked chickpeas, tofu cubes, and fresh spinach. Allow the spinach to wilt for 2-3 minutes.

  • 8

    Taste and adjust seasoning with additional salt or spices if needed.

  • 9

    Serve the creamy coconut red lentil curry bowl warm and enjoy!