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

A comforting, aromatic curry that combines the earthy richness of red lentils with the creaminess of light coconut milk, fresh spinach, chickpeas, and tofu. Infused with a warming blend of turmeric, cumin, and coriander, this dish delivers a luscious, hearty flavor perfect for a nourishing meal any time of day.

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NUTRITION

574kcal
Protein
38.1g
Fat
15.7g
Carbs
77.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

100 ml light coconut milk (100g)

1 cup fresh spinach (30g)

1/2 cup cooked chickpeas (82g)

100g extra-firm tofu

1/2 medium onion (50g)

2 cloves garlic (6g)

1 teaspoon fresh ginger (2g)

1 teaspoon olive oil (5g)

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped half medium onion, and sauté until softened, about 2-3 minutes.

  • 3

    Stir in the minced garlic and grated ginger; cook for an additional minute until fragrant.

  • 4

    Add turmeric, cumin, and coriander powders and toast the spices lightly.

  • 5

    Mix in the cooked red lentils, chickpeas, and diced extra-firm tofu. Stir to coat the ingredients evenly with the spices.

  • 6

    Pour in the light coconut milk and add a splash of water if needed to reach desired consistency, then bring to a simmer.

  • 7

    Let the curry simmer gently for about 5-7 minutes, allowing the flavors to meld.

  • 8

    Fold in the fresh spinach until just wilted, then remove from heat.

  • 9

    Adjust seasoning with salt if desired and serve warm.

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

A comforting, aromatic curry that combines the earthy richness of red lentils with the creaminess of light coconut milk, fresh spinach, chickpeas, and tofu. Infused with a warming blend of turmeric, cumin, and coriander, this dish delivers a luscious, hearty flavor perfect for a nourishing meal any time of day.

NUTRITION

574kcal
Protein
38.1g
Fat
15.7g
Carbs
77.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

100 ml light coconut milk (100g)

1 cup fresh spinach (30g)

1/2 cup cooked chickpeas (82g)

100g extra-firm tofu

1/2 medium onion (50g)

2 cloves garlic (6g)

1 teaspoon fresh ginger (2g)

1 teaspoon olive oil (5g)

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped half medium onion, and sauté until softened, about 2-3 minutes.

  • 3

    Stir in the minced garlic and grated ginger; cook for an additional minute until fragrant.

  • 4

    Add turmeric, cumin, and coriander powders and toast the spices lightly.

  • 5

    Mix in the cooked red lentils, chickpeas, and diced extra-firm tofu. Stir to coat the ingredients evenly with the spices.

  • 6

    Pour in the light coconut milk and add a splash of water if needed to reach desired consistency, then bring to a simmer.

  • 7

    Let the curry simmer gently for about 5-7 minutes, allowing the flavors to meld.

  • 8

    Fold in the fresh spinach until just wilted, then remove from heat.

  • 9

    Adjust seasoning with salt if desired and serve warm.