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, silky red lentil curry featuring tender red lentils and cubes of firm tofu simmered in a fragrant blend of tomatoes, coconut milk, ginger, garlic, and curry spices. This dish is both comforting and nutritionally balanced with a creamy texture and a vibrant aroma that makes it an ideal wholesome meal any time of day.

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NUTRITION

557kcal
Protein
37.7g
Fat
9.8g
Carbs
82.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup dry red lentils (~100g)

100g firm tofu

0.25 cup light coconut milk (~60g)

1 cup diced tomatoes (240g)

1 small yellow onion (~70g)

1 clove garlic

1 tsp fresh ginger

1 cup fresh spinach

1 tsp curry powder

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PREPARATION

  • 1

    Rinse the dry red lentils thoroughly under cold water and set aside.

  • 2

    Dice the onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium pot, heat a splash of water or a tiny amount of oil over medium heat. Sauté the onion until it softens, then add garlic, ginger, and curry powder. Stir for about 1 minute until fragrant.

  • 4

    Add the rinsed lentils and diced tomatoes to the pot along with about 1 to 1.5 cups of water or vegetable broth. Bring to a simmer.

  • 5

    Cube the firm tofu into bite-sized pieces and gently stir into the pot. Allow the mixture to simmer for about 15-20 minutes, or until the lentils are tender and the curry has thickened.

  • 6

    Stir in the light coconut milk and fresh spinach. Cook for an additional 2-3 minutes until the spinach wilts and the curry is creamy.

  • 7

    Season with salt and pepper to taste, then serve hot.

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, silky red lentil curry featuring tender red lentils and cubes of firm tofu simmered in a fragrant blend of tomatoes, coconut milk, ginger, garlic, and curry spices. This dish is both comforting and nutritionally balanced with a creamy texture and a vibrant aroma that makes it an ideal wholesome meal any time of day.

NUTRITION

557kcal
Protein
37.7g
Fat
9.8g
Carbs
82.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup dry red lentils (~100g)

100g firm tofu

0.25 cup light coconut milk (~60g)

1 cup diced tomatoes (240g)

1 small yellow onion (~70g)

1 clove garlic

1 tsp fresh ginger

1 cup fresh spinach

1 tsp curry powder

PREPARATION

  • 1

    Rinse the dry red lentils thoroughly under cold water and set aside.

  • 2

    Dice the onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium pot, heat a splash of water or a tiny amount of oil over medium heat. Sauté the onion until it softens, then add garlic, ginger, and curry powder. Stir for about 1 minute until fragrant.

  • 4

    Add the rinsed lentils and diced tomatoes to the pot along with about 1 to 1.5 cups of water or vegetable broth. Bring to a simmer.

  • 5

    Cube the firm tofu into bite-sized pieces and gently stir into the pot. Allow the mixture to simmer for about 15-20 minutes, or until the lentils are tender and the curry has thickened.

  • 6

    Stir in the light coconut milk and fresh spinach. Cook for an additional 2-3 minutes until the spinach wilts and the curry is creamy.

  • 7

    Season with salt and pepper to taste, then serve hot.