Coconut Curry Lentils with Roasted Cauliflower

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

Coconut Curry Lentils with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Coconut Curry Lentils with Roasted Cauliflower

Savor this hearty, vibrant bowl featuring tender red lentils simmered in a fragrant coconut curry sauce with earthy chickpeas, fresh diced tomatoes, and perfectly roasted cauliflower. A warm blend of curry and cumin spices elevates the natural flavors, making this dish a nourishing and vibrant meal for any time of day.

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NUTRITION

650kcal
Protein
40.8g
Fat
10.8g
Carbs
105.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked red lentils (~300g)

0.5 cup cooked chickpeas (~82g)

200g cauliflower florets

2 tbsp light coconut milk (~30g)

100g diced tomatoes

1/4 medium onion (~40g)

2 garlic cloves

1 tsp curry powder

1/2 tsp ground cumin

1 tsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the cauliflower.

  • 2

    Toss the cauliflower florets with half the olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until golden and tender.

  • 3

    Meanwhile, in a saucepan, heat the remaining olive oil over medium heat. Sauté the finely chopped onion until translucent, then add minced garlic, curry powder, and cumin, stirring for about 1 minute until fragrant.

  • 4

    Add the diced tomatoes and light coconut milk to the pan, stirring to combine. Let the mixture simmer for 3-4 minutes to meld the flavors.

  • 5

    Stir in the cooked red lentils and chickpeas into the sauce. Allow the curry to simmer gently for another 5-7 minutes. Taste and adjust the seasoning with salt and pepper as needed.

  • 6

    Once the cauliflower is roasted, gently fold it into the curry or serve it on the side, whichever you prefer.

  • 7

    Serve warm, enjoying the blend of spicy, creamy, and roasted flavors in every bite.

Coconut Curry Lentils with Roasted Cauliflower

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

Coconut Curry Lentils with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Coconut Curry Lentils with Roasted Cauliflower

Savor this hearty, vibrant bowl featuring tender red lentils simmered in a fragrant coconut curry sauce with earthy chickpeas, fresh diced tomatoes, and perfectly roasted cauliflower. A warm blend of curry and cumin spices elevates the natural flavors, making this dish a nourishing and vibrant meal for any time of day.

NUTRITION

650kcal
Protein
40.8g
Fat
10.8g
Carbs
105.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked red lentils (~300g)

0.5 cup cooked chickpeas (~82g)

200g cauliflower florets

2 tbsp light coconut milk (~30g)

100g diced tomatoes

1/4 medium onion (~40g)

2 garlic cloves

1 tsp curry powder

1/2 tsp ground cumin

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the cauliflower.

  • 2

    Toss the cauliflower florets with half the olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until golden and tender.

  • 3

    Meanwhile, in a saucepan, heat the remaining olive oil over medium heat. Sauté the finely chopped onion until translucent, then add minced garlic, curry powder, and cumin, stirring for about 1 minute until fragrant.

  • 4

    Add the diced tomatoes and light coconut milk to the pan, stirring to combine. Let the mixture simmer for 3-4 minutes to meld the flavors.

  • 5

    Stir in the cooked red lentils and chickpeas into the sauce. Allow the curry to simmer gently for another 5-7 minutes. Taste and adjust the seasoning with salt and pepper as needed.

  • 6

    Once the cauliflower is roasted, gently fold it into the curry or serve it on the side, whichever you prefer.

  • 7

    Serve warm, enjoying the blend of spicy, creamy, and roasted flavors in every bite.