Creamy Coconut 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 Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Fresh Spinach

Enjoy a warming bowl of creamy coconut lentil curry enriched with tender extra-firm tofu and fresh spinach. This vibrant dish combines aromatic spices, a touch of coconut milk, and hearty red lentils to create a satisfying meal that’s both comforting and nutritious.

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NUTRITION

602kcal
Protein
38.1g
Fat
16.6g
Carbs
76.0g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils (dry)

100g Extra Firm Tofu

80ml Light Coconut Milk

60g Fresh Spinach

75g Tomato, diced

25g Onion, diced

2 Garlic cloves, minced

1 tsp Coconut Oil

1/2 tsp Turmeric

1/2 tsp Ground Cumin

1/4 tsp Ground Coriander

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cool water and set aside.

  • 2

    Press the extra firm tofu to remove excess moisture and cut into 1-inch cubes.

  • 3

    Heat the coconut oil in a medium saucepan over medium heat. Add the diced onion and sauté until translucent, then add the minced garlic and stir for another 30 seconds.

  • 4

    Sprinkle in the turmeric, ground cumin, and ground coriander. Stir for 1 minute to toast the spices.

  • 5

    Add the red lentils and 2 cups of water to the saucepan. Bring the mixture to a simmer and let it cook for about 15-18 minutes until the lentils are tender.

  • 6

    Gently fold in the tofu cubes, diced tomato, and light coconut milk. Allow the curry to simmer for an additional 5 minutes so the flavors meld together.

  • 7

    Stir in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 8

    Serve the curry warm. Enjoy your creamy, protein-packed coconut lentil curry!

Creamy Coconut 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 Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Fresh Spinach

Enjoy a warming bowl of creamy coconut lentil curry enriched with tender extra-firm tofu and fresh spinach. This vibrant dish combines aromatic spices, a touch of coconut milk, and hearty red lentils to create a satisfying meal that’s both comforting and nutritious.

NUTRITION

602kcal
Protein
38.1g
Fat
16.6g
Carbs
76.0g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils (dry)

100g Extra Firm Tofu

80ml Light Coconut Milk

60g Fresh Spinach

75g Tomato, diced

25g Onion, diced

2 Garlic cloves, minced

1 tsp Coconut Oil

1/2 tsp Turmeric

1/2 tsp Ground Cumin

1/4 tsp Ground Coriander

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cool water and set aside.

  • 2

    Press the extra firm tofu to remove excess moisture and cut into 1-inch cubes.

  • 3

    Heat the coconut oil in a medium saucepan over medium heat. Add the diced onion and sauté until translucent, then add the minced garlic and stir for another 30 seconds.

  • 4

    Sprinkle in the turmeric, ground cumin, and ground coriander. Stir for 1 minute to toast the spices.

  • 5

    Add the red lentils and 2 cups of water to the saucepan. Bring the mixture to a simmer and let it cook for about 15-18 minutes until the lentils are tender.

  • 6

    Gently fold in the tofu cubes, diced tomato, and light coconut milk. Allow the curry to simmer for an additional 5 minutes so the flavors meld together.

  • 7

    Stir in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 8

    Serve the curry warm. Enjoy your creamy, protein-packed coconut lentil curry!