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

Enjoy a vibrant and comforting curry where tender red lentils simmer in a light coconut broth accented with red curry paste, aromatic garlic, ginger, and a medley of fresh spinach, chickpeas, and tofu. The dish is a creamy, satisfying harmony of spice and freshness – perfect for a nourishing meal any time of day.

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NUTRITION

505kcal
Protein
34.7g
Fat
20.4g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

50g dry red lentils

1/3 cup light coconut milk

1 cup fresh spinach

1/3 cup canned chickpeas

150g firm tofu

1/4 medium diced onion

1 clove minced garlic

1/2 tsp grated ginger

1 tsp red curry paste

3/4 cup vegetable broth

Salt & pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cool water and set aside.

  • 2

    Press the tofu gently to remove excess moisture and cut into 1-cm cubes.

  • 3

    Heat a non-stick pan over medium heat and lightly sauté the diced onion until translucent.

  • 4

    Add minced garlic, grated ginger, and red curry paste to the onions; stir for about 1 minute until fragrant.

  • 5

    Pour in the vegetable broth and light coconut milk, bringing the mixture to a gentle simmer.

  • 6

    Stir in the red lentils and allow to simmer for 10-12 minutes, or until the lentils begin to soften.

  • 7

    Add the tofu cubes and chickpeas, stirring them into the curry and cooking for another 5 minutes.

  • 8

    Fold in the fresh spinach and let it wilt into the curry. Season with salt and pepper to taste.

  • 9

    Once the lentils are tender and the flavors have melded together, remove from heat and serve hot.

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

Enjoy a vibrant and comforting curry where tender red lentils simmer in a light coconut broth accented with red curry paste, aromatic garlic, ginger, and a medley of fresh spinach, chickpeas, and tofu. The dish is a creamy, satisfying harmony of spice and freshness – perfect for a nourishing meal any time of day.

NUTRITION

505kcal
Protein
34.7g
Fat
20.4g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

50g dry red lentils

1/3 cup light coconut milk

1 cup fresh spinach

1/3 cup canned chickpeas

150g firm tofu

1/4 medium diced onion

1 clove minced garlic

1/2 tsp grated ginger

1 tsp red curry paste

3/4 cup vegetable broth

Salt & pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cool water and set aside.

  • 2

    Press the tofu gently to remove excess moisture and cut into 1-cm cubes.

  • 3

    Heat a non-stick pan over medium heat and lightly sauté the diced onion until translucent.

  • 4

    Add minced garlic, grated ginger, and red curry paste to the onions; stir for about 1 minute until fragrant.

  • 5

    Pour in the vegetable broth and light coconut milk, bringing the mixture to a gentle simmer.

  • 6

    Stir in the red lentils and allow to simmer for 10-12 minutes, or until the lentils begin to soften.

  • 7

    Add the tofu cubes and chickpeas, stirring them into the curry and cooking for another 5 minutes.

  • 8

    Fold in the fresh spinach and let it wilt into the curry. Season with salt and pepper to taste.

  • 9

    Once the lentils are tender and the flavors have melded together, remove from heat and serve hot.