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 vibrant and warming bowl of Creamy Coconut Red Lentil Curry. This dish offers an enticing harmony of tender red lentils, hearty chickpeas, and silky tofu simmered in a light coconut milk and spiced tomato sauce, complemented by fresh spinach and aromatic garlic and onions. Each spoonful is a balanced blend of tangy, creamy, and mildly spicy flavors that make for a satisfying and nutritious meal.

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NUTRITION

535kcal
Protein
38.6g
Fat
15.2g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

150g red lentils

125g cooked chickpeas (1/2 cup)

100g extra-firm tofu

1/2 cup light coconut milk

1/2 cup diced tomatoes (canned)

1 cup fresh spinach

1/4 cup diced yellow onion

2 cloves minced garlic

1 tsp ground turmeric

1 tsp ground cumin

1/2 tsp red chili flakes

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water.

  • 2

    In a medium saucepan, heat a splash of water or a minimal amount of oil over medium heat. Sauté the diced onion until translucent, then add minced garlic and sauté for an additional minute.

  • 3

    Stir in the ground turmeric, ground cumin, and red chili flakes. Toast the spices for about 30 seconds to release their aromas.

  • 4

    Add the rinsed red lentils, diced tomatoes, and light coconut milk to the saucepan. Pour in a small amount of water if needed to achieve a slightly soupy consistency.

  • 5

    Bring the mixture to a gentle simmer and cook for about 15 minutes, stirring occasionally, until the lentils begin to soften.

  • 6

    While the lentils are simmering, cube the extra-firm tofu and gently stir it into the curry along with the cooked chickpeas.

  • 7

    Allow the curry to continue simmering for another 5-7 minutes so all flavors meld together. Adjust consistency with a little water if you prefer a thinner sauce.

  • 8

    Fold in the fresh spinach and let it wilt into the curry. Season with salt and pepper to taste.

  • 9

    Serve hot, enjoying the creamy, hearty, and warmly spiced flavors of the curry.

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 vibrant and warming bowl of Creamy Coconut Red Lentil Curry. This dish offers an enticing harmony of tender red lentils, hearty chickpeas, and silky tofu simmered in a light coconut milk and spiced tomato sauce, complemented by fresh spinach and aromatic garlic and onions. Each spoonful is a balanced blend of tangy, creamy, and mildly spicy flavors that make for a satisfying and nutritious meal.

NUTRITION

535kcal
Protein
38.6g
Fat
15.2g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

150g red lentils

125g cooked chickpeas (1/2 cup)

100g extra-firm tofu

1/2 cup light coconut milk

1/2 cup diced tomatoes (canned)

1 cup fresh spinach

1/4 cup diced yellow onion

2 cloves minced garlic

1 tsp ground turmeric

1 tsp ground cumin

1/2 tsp red chili flakes

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water.

  • 2

    In a medium saucepan, heat a splash of water or a minimal amount of oil over medium heat. Sauté the diced onion until translucent, then add minced garlic and sauté for an additional minute.

  • 3

    Stir in the ground turmeric, ground cumin, and red chili flakes. Toast the spices for about 30 seconds to release their aromas.

  • 4

    Add the rinsed red lentils, diced tomatoes, and light coconut milk to the saucepan. Pour in a small amount of water if needed to achieve a slightly soupy consistency.

  • 5

    Bring the mixture to a gentle simmer and cook for about 15 minutes, stirring occasionally, until the lentils begin to soften.

  • 6

    While the lentils are simmering, cube the extra-firm tofu and gently stir it into the curry along with the cooked chickpeas.

  • 7

    Allow the curry to continue simmering for another 5-7 minutes so all flavors meld together. Adjust consistency with a little water if you prefer a thinner sauce.

  • 8

    Fold in the fresh spinach and let it wilt into the curry. Season with salt and pepper to taste.

  • 9

    Serve hot, enjoying the creamy, hearty, and warmly spiced flavors of the curry.