Creamy Coconut Red Lentil Curry

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

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

Enjoy a warming bowl of Creamy Coconut Red Lentil Curry that marries the earthy sweetness of red lentils with the subtle creaminess of light coconut milk and the vibrancy of fresh veggies and spices. This beautifully balanced dish offers a satisfying mix of textures and flavors that comfort the palate and nurture your well-being.

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NUTRITION

428kcal
Protein
33.9g
Fat
13.6g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (60g)

150g Firm Tofu

1/4 cup Light Coconut Milk (60ml)

1 cup Spinach (30g)

1/2 cup Diced Tomatoes (100g)

1/4 medium Onion (30g)

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1/2 tsp Ground Cumin

1 cup Water

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Press the firm tofu gently to remove excess moisture, then cut into small cubes.

  • 3

    In a medium pot over medium heat, sauté the chopped onion, garlic, and grated ginger until softened and fragrant.

  • 4

    Add the curry powder and ground cumin to the onions and stir for about 30 seconds to release their aromas.

  • 5

    Pour in the red lentils and water, and bring the mixture to a gentle simmer.

  • 6

    Stir in the light coconut milk and diced tomatoes.

  • 7

    Allow the curry to simmer for about 15-20 minutes, stirring occasionally, until the lentils are tender and the curry has thickened slightly.

  • 8

    In the last few minutes of cooking, add the tofu cubes and spinach, stirring gently until the spinach wilts and the tofu warms through.

  • 9

    Season with salt and pepper to taste before serving.

Creamy Coconut Red Lentil Curry

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

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

Enjoy a warming bowl of Creamy Coconut Red Lentil Curry that marries the earthy sweetness of red lentils with the subtle creaminess of light coconut milk and the vibrancy of fresh veggies and spices. This beautifully balanced dish offers a satisfying mix of textures and flavors that comfort the palate and nurture your well-being.

NUTRITION

428kcal
Protein
33.9g
Fat
13.6g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (60g)

150g Firm Tofu

1/4 cup Light Coconut Milk (60ml)

1 cup Spinach (30g)

1/2 cup Diced Tomatoes (100g)

1/4 medium Onion (30g)

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1/2 tsp Ground Cumin

1 cup Water

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Press the firm tofu gently to remove excess moisture, then cut into small cubes.

  • 3

    In a medium pot over medium heat, sauté the chopped onion, garlic, and grated ginger until softened and fragrant.

  • 4

    Add the curry powder and ground cumin to the onions and stir for about 30 seconds to release their aromas.

  • 5

    Pour in the red lentils and water, and bring the mixture to a gentle simmer.

  • 6

    Stir in the light coconut milk and diced tomatoes.

  • 7

    Allow the curry to simmer for about 15-20 minutes, stirring occasionally, until the lentils are tender and the curry has thickened slightly.

  • 8

    In the last few minutes of cooking, add the tofu cubes and spinach, stirring gently until the spinach wilts and the tofu warms through.

  • 9

    Season with salt and pepper to taste before serving.