Creamy Coconut Red Lentil Curry

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

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

Enjoy a velvety and aromatic curry bursting with hearty red lentils, chickpeas, and tofu, simmered in a light coconut milk sauce infused with warming spices. This dish is a comforting blend of textures and flavors, perfect for a nutritious and satisfying meal.

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NUTRITION

587kcal
Protein
36.8g
Fat
15.9g
Carbs
77.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup canned chickpeas (125g)

100g extra-firm tofu, diced

1/2 cup light coconut milk (120g)

1/2 cup diced tomatoes (90g)

1/4 cup chopped onion (40g)

1 clove garlic, minced

1 tsp fresh ginger, grated

1 tsp curry powder

1/2 tsp ground cumin

1/4 tsp ground turmeric

Salt and pepper, to taste

1 tbsp fresh cilantro, chopped

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PREPARATION

  • 1

    Rinse the red lentils and add them to a pot with water. Bring to a boil and simmer until tender, about 15-20 minutes. Drain any excess water.

  • 2

    While the lentils cook, heat a non-stick pan over medium heat. Add the diced tofu and sauté lightly until it begins to brown on the edges. Remove tofu and set aside.

  • 3

    In the same pan, add a small amount of water or a drizzle of oil if desired, then sauté the chopped onions until translucent. Add minced garlic and grated ginger, stirring until aromatic.

  • 4

    Stir in the curry powder, cumin, and turmeric, allowing the spices to bloom for about 30 seconds.

  • 5

    Add the diced tomatoes and light coconut milk to the pan, stirring well to combine. Bring the mixture to a gentle simmer.

  • 6

    Mix in the cooked red lentils, chickpeas, and sautéed tofu. Season with salt and pepper to taste. Let the curry simmer for an additional 5 minutes to meld the flavors.

  • 7

    Garnish with freshly chopped cilantro before serving.

Creamy Coconut Red Lentil Curry

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

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

Enjoy a velvety and aromatic curry bursting with hearty red lentils, chickpeas, and tofu, simmered in a light coconut milk sauce infused with warming spices. This dish is a comforting blend of textures and flavors, perfect for a nutritious and satisfying meal.

NUTRITION

587kcal
Protein
36.8g
Fat
15.9g
Carbs
77.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup canned chickpeas (125g)

100g extra-firm tofu, diced

1/2 cup light coconut milk (120g)

1/2 cup diced tomatoes (90g)

1/4 cup chopped onion (40g)

1 clove garlic, minced

1 tsp fresh ginger, grated

1 tsp curry powder

1/2 tsp ground cumin

1/4 tsp ground turmeric

Salt and pepper, to taste

1 tbsp fresh cilantro, chopped

PREPARATION

  • 1

    Rinse the red lentils and add them to a pot with water. Bring to a boil and simmer until tender, about 15-20 minutes. Drain any excess water.

  • 2

    While the lentils cook, heat a non-stick pan over medium heat. Add the diced tofu and sauté lightly until it begins to brown on the edges. Remove tofu and set aside.

  • 3

    In the same pan, add a small amount of water or a drizzle of oil if desired, then sauté the chopped onions until translucent. Add minced garlic and grated ginger, stirring until aromatic.

  • 4

    Stir in the curry powder, cumin, and turmeric, allowing the spices to bloom for about 30 seconds.

  • 5

    Add the diced tomatoes and light coconut milk to the pan, stirring well to combine. Bring the mixture to a gentle simmer.

  • 6

    Mix in the cooked red lentils, chickpeas, and sautéed tofu. Season with salt and pepper to taste. Let the curry simmer for an additional 5 minutes to meld the flavors.

  • 7

    Garnish with freshly chopped cilantro before serving.