YOUR SOLIN GENERATED RECIPE
Creamy Coconut Red Lentil Curry
Enjoy a warming bowl of creamy coconut red lentil curry, where soft lentils, hearty tofu, and tender chickpeas simmer in a fragrant blend of spices, coconut milk, and tomatoes. This dish delivers an enticing balance of creaminess and spice, garnished with fresh spinach for a burst of color and freshness.
INGREDIENTS
0.375 cup dry Red Lentils (75g)
150g Firm Tofu
0.25 cup cooked Chickpeas (40g)
0.5 cup Light Coconut Milk (120g)
0.5 cup Diced Tomatoes (120g)
0.25 medium Onion (40g)
2 cloves Garlic
1 tsp Fresh Ginger
1 cup Fresh Spinach
0.5 tsp Ground Cumin
0.25 tsp Ground Turmeric
0.25 tsp Ground Coriander
Salt & Pepper to taste
PREPARATION
Rinse the red lentils under cold water and set aside.
Press the tofu gently to remove excess moisture, then cut into 1-inch cubes.
Heat a large saucepan over medium heat. Add a splash of water or a light cooking spray if needed.
Sauté the diced onion, minced garlic, and grated ginger until the onion becomes translucent.
Add the red lentils, ground cumin, turmeric, and coriander to the pan, stirring to coat the lentils and onions in the spices.
Pour in the light coconut milk and diced tomatoes, then add the cubed tofu and chickpeas.
Bring the mixture to a gentle simmer. Cover and cook for about 15-20 minutes or until the lentils are tender. Stir occasionally and add a splash of water if the curry thickens too much.
In the last few minutes of cooking, stir in the fresh spinach until wilted.
Season with salt and pepper to taste, then remove from heat.
Serve the curry warm, enjoying its creamy texture and aromatic spices.