Creamy Coconut Red Lentil Curry with Fresh Spinach

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

Creamy Coconut Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry with Fresh Spinach

A comforting, aromatic curry combining red lentils, tender chickpeas, and protein-packed tofu simmered in a light coconut sauce and finished with fresh spinach. This vibrant dish brings together a balance of spices and creamy textures that's perfect for a satisfying meal any time of day.

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NUTRITION

518kcal
Protein
34.3g
Fat
12.8g
Carbs
70.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked red lentils (150g)

125g firm tofu

1/2 cup canned chickpeas (125g)

1/2 cup light coconut milk (120g)

1 cup fresh spinach (30g)

1/4 medium yellow onion (40g)

2 cloves garlic

1 tsp fresh ginger, grated

1/4 cup tomato purée (62g)

1 tsp curry powder

1 tsp turmeric

1 tsp cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils and set them aside. Dice the yellow onion, mince the garlic, and grate the ginger.

  • 2

    In a medium pot, heat a splash of water or a small amount of oil over medium heat. Sauté the onion until translucent, then add the garlic and ginger, stirring until fragrant.

  • 3

    Add the curry powder, turmeric, and cumin. Stir for about 30 seconds to toast the spices lightly.

  • 4

    Mix in the tomato purée and then add the red lentils along with a little water (about 1/2 cup) to help them start cooking.

  • 5

    Fold in the chickpeas and diced firm tofu. Pour in the light coconut milk and additional water if needed to reach your desired curry consistency.

  • 6

    Bring the mixture to a gentle simmer and let cook for about 15-20 minutes, until the lentils are soft and the flavors meld together.

  • 7

    Just before serving, stir in the fresh spinach and allow it to wilt into the curry. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy your hearty, creamy coconut red lentil curry.

Creamy Coconut Red Lentil Curry with Fresh Spinach

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

Creamy Coconut Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry with Fresh Spinach

A comforting, aromatic curry combining red lentils, tender chickpeas, and protein-packed tofu simmered in a light coconut sauce and finished with fresh spinach. This vibrant dish brings together a balance of spices and creamy textures that's perfect for a satisfying meal any time of day.

NUTRITION

518kcal
Protein
34.3g
Fat
12.8g
Carbs
70.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked red lentils (150g)

125g firm tofu

1/2 cup canned chickpeas (125g)

1/2 cup light coconut milk (120g)

1 cup fresh spinach (30g)

1/4 medium yellow onion (40g)

2 cloves garlic

1 tsp fresh ginger, grated

1/4 cup tomato purée (62g)

1 tsp curry powder

1 tsp turmeric

1 tsp cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils and set them aside. Dice the yellow onion, mince the garlic, and grate the ginger.

  • 2

    In a medium pot, heat a splash of water or a small amount of oil over medium heat. Sauté the onion until translucent, then add the garlic and ginger, stirring until fragrant.

  • 3

    Add the curry powder, turmeric, and cumin. Stir for about 30 seconds to toast the spices lightly.

  • 4

    Mix in the tomato purée and then add the red lentils along with a little water (about 1/2 cup) to help them start cooking.

  • 5

    Fold in the chickpeas and diced firm tofu. Pour in the light coconut milk and additional water if needed to reach your desired curry consistency.

  • 6

    Bring the mixture to a gentle simmer and let cook for about 15-20 minutes, until the lentils are soft and the flavors meld together.

  • 7

    Just before serving, stir in the fresh spinach and allow it to wilt into the curry. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy your hearty, creamy coconut red lentil curry.