Spiced Lentil Curry with Cauliflower Rice

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

Spiced Lentil Curry with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Spiced Lentil Curry with Cauliflower Rice

Enjoy a robust and aromatic bowl of spiced lentil curry paired with a light and fluffy bed of cauliflower rice. This dish features a delightful blend of red lentils, chickpeas, and tofu simmered with tomatoes, spinach, and warm spices, all enriched with a touch of light coconut milk. The vibrant medley of textures and flavors makes it an energizing meal that aligns perfectly with your nutritional goals.

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NUTRITION

502kcal
Protein
33.6g
Fat
11.4g
Carbs
72.1g

SERVINGS

1 serving

INGREDIENTS

50g Red Lentils

1/2 cup Chickpeas (canned, no salt added)

85g Firm Tofu

1 cup Cauliflower Rice

1/2 cup Cooked Spinach

1/2 cup Diced Tomatoes (canned, no salt added)

1/4 cup Light Coconut Milk

1/4 cup Diced Onion

1 clove Minced Garlic

1 tsp Minced Ginger

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a medium saucepan, heat a splash of water or a minimal amount of oil over medium heat. Add the diced onion, minced garlic, and minced ginger, sautéing until fragrant and the onion turns translucent.

  • 3

    Add the red lentils, chickpeas, and diced tomatoes to the saucepan. Stir in a pinch each of cumin, turmeric, coriander, and paprika according to your taste preference. Pour in the light coconut milk and add a splash of water if needed for desired consistency.

  • 4

    Allow the mixture to simmer gently for about 15-20 minutes, stirring occasionally, until the lentils are tender and the flavors meld together.

  • 5

    While the curry simmers, prepare the cauliflower rice. In a separate pan, lightly sauté the cauliflower rice over medium heat for 3-5 minutes until it’s warmed through but still retains its texture.

  • 6

    Gently fold in the cooked spinach and add the cubed firm tofu into the curry. Let the tofu warm through for another 3-4 minutes without breaking it down.

  • 7

    Adjust seasoning with salt and pepper, and if desired, add a squeeze of lemon for brightness.

  • 8

    Plate a serving of cauliflower rice and ladle the rich lentil curry over the top. Garnish with a sprinkle of fresh herbs if available and serve warm.

Spiced Lentil Curry with Cauliflower Rice

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

Spiced Lentil Curry with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Spiced Lentil Curry with Cauliflower Rice

Enjoy a robust and aromatic bowl of spiced lentil curry paired with a light and fluffy bed of cauliflower rice. This dish features a delightful blend of red lentils, chickpeas, and tofu simmered with tomatoes, spinach, and warm spices, all enriched with a touch of light coconut milk. The vibrant medley of textures and flavors makes it an energizing meal that aligns perfectly with your nutritional goals.

NUTRITION

502kcal
Protein
33.6g
Fat
11.4g
Carbs
72.1g

SERVINGS

1 serving

INGREDIENTS

50g Red Lentils

1/2 cup Chickpeas (canned, no salt added)

85g Firm Tofu

1 cup Cauliflower Rice

1/2 cup Cooked Spinach

1/2 cup Diced Tomatoes (canned, no salt added)

1/4 cup Light Coconut Milk

1/4 cup Diced Onion

1 clove Minced Garlic

1 tsp Minced Ginger

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a medium saucepan, heat a splash of water or a minimal amount of oil over medium heat. Add the diced onion, minced garlic, and minced ginger, sautéing until fragrant and the onion turns translucent.

  • 3

    Add the red lentils, chickpeas, and diced tomatoes to the saucepan. Stir in a pinch each of cumin, turmeric, coriander, and paprika according to your taste preference. Pour in the light coconut milk and add a splash of water if needed for desired consistency.

  • 4

    Allow the mixture to simmer gently for about 15-20 minutes, stirring occasionally, until the lentils are tender and the flavors meld together.

  • 5

    While the curry simmers, prepare the cauliflower rice. In a separate pan, lightly sauté the cauliflower rice over medium heat for 3-5 minutes until it’s warmed through but still retains its texture.

  • 6

    Gently fold in the cooked spinach and add the cubed firm tofu into the curry. Let the tofu warm through for another 3-4 minutes without breaking it down.

  • 7

    Adjust seasoning with salt and pepper, and if desired, add a squeeze of lemon for brightness.

  • 8

    Plate a serving of cauliflower rice and ladle the rich lentil curry over the top. Garnish with a sprinkle of fresh herbs if available and serve warm.