YOUR SOLIN GENERATED RECIPE
Creamy Coconut Lentil Curry with Fresh Spinach and Quinoa
Enjoy this hearty and aromatic curry featuring red lentils simmered in a creamy, lightly spiced coconut sauce with bursts of ginger, garlic, and a touch of onion. Finished with fresh spinach and paired with fluffy quinoa, this dish offers a balanced combination of plant-based protein, fiber, and essential nutrients, making it a satisfying meal any time of day.
INGREDIENTS
1.25 cups cooked red lentils (~250g)
0.5 cup cooked quinoa (~93g)
0.25 cup lite coconut milk (~60g)
100g firm tofu
1 cup fresh spinach
0.25 cup diced onion (~40g)
2 cloves minced garlic (~6g)
1 tsp grated fresh ginger
Spices (turmeric, cumin, salt, pepper) to taste
PREPARATION
Rinse the red lentils under cold water. In a pot, combine the lentils with enough water and bring to a simmer. Cook until they are tender, about 15-20 minutes, then drain any excess water.
While the lentils cook, prepare the quinoa. Rinse quinoa under cold water, then combine with water in a small saucepan. Bring to a boil, reduce heat to simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork.
Dice the onion, mince the garlic, and grate the fresh ginger.
Heat a non-stick skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the garlic and ginger and sauté for an additional minute.
Add the lite coconut milk and your chosen spices (turmeric, cumin, salt, pepper) to the skillet. Stir and let the flavors meld for a minute.
Gently fold in the cooked red lentils and crumbled firm tofu, allowing them to warm through and absorb the spices, about 2-3 minutes.
Stir in the fresh spinach and cook until just wilted, about 1 minute.
Serve the creamy coconut lentil curry over a bed of warm quinoa. Adjust seasoning if necessary and enjoy!