Creamy Coconut Curry Lentils with Crispy Roasted Cauliflower

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

Creamy Coconut Curry Lentils with Crispy Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Lentils with Crispy Roasted Cauliflower

Enjoy a vibrant bowl of hearty red lentils and tender chickpeas simmered in a luxuriously creamy coconut curry sauce with delicate cubes of tofu, perfectly complemented by crispy roasted cauliflower. This dish is a mindful blend of comforting spices and fresh ingredients that dance on your palate, delivering warmth, texture, and a satisfying finish in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

577kcal
Protein
36.6g
Fat
14.8g
Carbs
76.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup cooked chickpeas (120g)

100g extra firm tofu

1 cup cauliflower florets (107g)

1/4 cup light coconut milk (60g)

1/2 teaspoon olive oil

1 teaspoon curry powder

Salt & pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the cauliflower.

  • 2

    Toss the cauliflower florets with 1/2 teaspoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy and golden around the edges.

  • 3

    In a medium saucepan over medium heat, add the curry powder and toast for 1 minute to release its aroma.

  • 4

    Add the cooked red lentils, chickpeas, and tofu (cut into cubes) to the pan. Stir gently to coat with the spices.

  • 5

    Pour in the light coconut milk and a splash of water if needed, then bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes so the flavors meld, stirring occasionally.

  • 6

    Season with salt and pepper to taste.

  • 7

    To serve, spoon the creamy coconut curry lentils into a bowl and top with the crispy roasted cauliflower. Enjoy immediately.

Creamy Coconut Curry Lentils with Crispy Roasted Cauliflower

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

Creamy Coconut Curry Lentils with Crispy Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Lentils with Crispy Roasted Cauliflower

Enjoy a vibrant bowl of hearty red lentils and tender chickpeas simmered in a luxuriously creamy coconut curry sauce with delicate cubes of tofu, perfectly complemented by crispy roasted cauliflower. This dish is a mindful blend of comforting spices and fresh ingredients that dance on your palate, delivering warmth, texture, and a satisfying finish in every bite.

NUTRITION

577kcal
Protein
36.6g
Fat
14.8g
Carbs
76.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup cooked chickpeas (120g)

100g extra firm tofu

1 cup cauliflower florets (107g)

1/4 cup light coconut milk (60g)

1/2 teaspoon olive oil

1 teaspoon curry powder

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the cauliflower.

  • 2

    Toss the cauliflower florets with 1/2 teaspoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy and golden around the edges.

  • 3

    In a medium saucepan over medium heat, add the curry powder and toast for 1 minute to release its aroma.

  • 4

    Add the cooked red lentils, chickpeas, and tofu (cut into cubes) to the pan. Stir gently to coat with the spices.

  • 5

    Pour in the light coconut milk and a splash of water if needed, then bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes so the flavors meld, stirring occasionally.

  • 6

    Season with salt and pepper to taste.

  • 7

    To serve, spoon the creamy coconut curry lentils into a bowl and top with the crispy roasted cauliflower. Enjoy immediately.