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

A warming, creamy curry featuring red lentils, chickpeas, and tofu simmered in a fragrant blend of coconut milk and aromatic spices. This hearty dish offers a delightful balance of textures and flavors, with a rich, satisfying creaminess perfect for a comforting meal any time of day.

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NUTRITION

535kcal
Protein
34.4g
Fat
15.3g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked red lentils (150g)

0.5 cup cooked chickpeas (125g)

100g extra firm tofu

50g extra firm tofu (additional)

0.33 cup unsweetened coconut milk (80g)

0.5 medium chopped onion

2 cloves minced garlic

1 teaspoon grated fresh ginger

1 teaspoon ground turmeric

1 teaspoon ground cumin

0.5 cup vegetable broth

Salt and pepper to taste

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PREPARATION

  • 1

    In a medium pot, heat a small amount of water or a drizzle of oil over medium heat and sauté the chopped onion until translucent.

  • 2

    Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.

  • 3

    Mix in the ground turmeric and cumin, letting the spices toast lightly to bring out their aroma.

  • 4

    Stir in the cooked red lentils and chickpeas, ensuring they are well coated with the spice mixture.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer.

  • 6

    Carefully fold in the coconut milk and both portions of extra firm tofu, breaking the tofu into cubes as you add it.

  • 7

    Allow the curry to simmer gently for 8-10 minutes so the flavors meld together; adjust the consistency with a little water if needed.

  • 8

    Season to taste with salt and pepper, then remove from heat and serve warm.

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

A warming, creamy curry featuring red lentils, chickpeas, and tofu simmered in a fragrant blend of coconut milk and aromatic spices. This hearty dish offers a delightful balance of textures and flavors, with a rich, satisfying creaminess perfect for a comforting meal any time of day.

NUTRITION

535kcal
Protein
34.4g
Fat
15.3g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked red lentils (150g)

0.5 cup cooked chickpeas (125g)

100g extra firm tofu

50g extra firm tofu (additional)

0.33 cup unsweetened coconut milk (80g)

0.5 medium chopped onion

2 cloves minced garlic

1 teaspoon grated fresh ginger

1 teaspoon ground turmeric

1 teaspoon ground cumin

0.5 cup vegetable broth

Salt and pepper to taste

PREPARATION

  • 1

    In a medium pot, heat a small amount of water or a drizzle of oil over medium heat and sauté the chopped onion until translucent.

  • 2

    Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.

  • 3

    Mix in the ground turmeric and cumin, letting the spices toast lightly to bring out their aroma.

  • 4

    Stir in the cooked red lentils and chickpeas, ensuring they are well coated with the spice mixture.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer.

  • 6

    Carefully fold in the coconut milk and both portions of extra firm tofu, breaking the tofu into cubes as you add it.

  • 7

    Allow the curry to simmer gently for 8-10 minutes so the flavors meld together; adjust the consistency with a little water if needed.

  • 8

    Season to taste with salt and pepper, then remove from heat and serve warm.