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

Enjoy a hearty bowl of spiced red lentils simmered in light coconut milk with a blend of aromatic curry, garlic, and ginger. Roasted cauliflower adds a tender and caramelized contrast, while chickpeas boost the protein, resulting in a comforting, nutrient-dense meal perfect for fueling your day.

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NUTRITION

616kcal
Protein
37.9g
Fat
12.7g
Carbs
92.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Red Lentils

0.5 cup Chickpeas

1 cup Cauliflower florets

0.25 cup Light Coconut Milk

1 cup Spinach

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cauliflower florets with olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly golden.

  • 3

    Meanwhile, rinse the red lentils. In a medium saucepan over medium heat, add the minced garlic, grated ginger, and curry powder. Sauté for 1-2 minutes until fragrant.

  • 4

    Add the red lentils and light coconut milk along with 1 cup water to the saucepan. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the lentils are tender. If needed, add a splash more water if the mixture becomes too thick.

  • 5

    Stir in the chickpeas and spinach into the lentil curry and heat through for an additional 2-3 minutes. Season with salt and pepper to taste.

  • 6

    Plate the coconut curry lentils and top with the roasted cauliflower florets.

  • 7

    Serve warm and enjoy your hearty, flavor-packed meal.

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

Enjoy a hearty bowl of spiced red lentils simmered in light coconut milk with a blend of aromatic curry, garlic, and ginger. Roasted cauliflower adds a tender and caramelized contrast, while chickpeas boost the protein, resulting in a comforting, nutrient-dense meal perfect for fueling your day.

NUTRITION

616kcal
Protein
37.9g
Fat
12.7g
Carbs
92.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Red Lentils

0.5 cup Chickpeas

1 cup Cauliflower florets

0.25 cup Light Coconut Milk

1 cup Spinach

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cauliflower florets with olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly golden.

  • 3

    Meanwhile, rinse the red lentils. In a medium saucepan over medium heat, add the minced garlic, grated ginger, and curry powder. Sauté for 1-2 minutes until fragrant.

  • 4

    Add the red lentils and light coconut milk along with 1 cup water to the saucepan. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the lentils are tender. If needed, add a splash more water if the mixture becomes too thick.

  • 5

    Stir in the chickpeas and spinach into the lentil curry and heat through for an additional 2-3 minutes. Season with salt and pepper to taste.

  • 6

    Plate the coconut curry lentils and top with the roasted cauliflower florets.

  • 7

    Serve warm and enjoy your hearty, flavor-packed meal.