Creamy Red Lentil Coconut Curry

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

Creamy Red Lentil Coconut Curry

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Coconut Curry

A vibrant and comforting curry bursting with red lentils, hearty chickpeas, and tender tofu in a luxuriously creamy light coconut milk sauce intermingled with aromatic spices and fresh greens. This dish delivers a satisfying mix of textures and a rich blend of flavors that warms the soul.

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NUTRITION

565kcal
Protein
37.1g
Fat
12.4g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup canned chickpeas (125g)

100g firm tofu

1/4 cup light coconut milk (60g)

1 small onion

2 cloves garlic

1 tsp fresh ginger

1/2 cup diced tomatoes

1 cup fresh spinach

1 tsp curry powder

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cool water. In a small pot, add lentils with water and simmer until tender, about 15-20 minutes. Drain and set aside.

  • 2

    Meanwhile, dice the small onion, mince the garlic, and grate the fresh ginger.

  • 3

    Press the tofu and cut it into small cubes.

  • 4

    In a large pan, heat a drizzle of oil over medium heat. Sauté the onion until softened, then add garlic and ginger. Stir for about 1 minute until fragrant.

  • 5

    Add the curry powder to the pan and toast briefly with the aromatics.

  • 6

    Stir in the diced tomatoes and light coconut milk, allowing the sauce to warm and meld with the spices.

  • 7

    Gently fold in the cooked red lentils, chickpeas, and tofu. Allow the curry to simmer for 5-7 minutes so that the flavors can combine.

  • 8

    Just before serving, stir in the fresh spinach until wilted. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy your hearty, protein-packed creamy red lentil coconut curry.

Creamy Red Lentil Coconut Curry

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

Creamy Red Lentil Coconut Curry

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Coconut Curry

A vibrant and comforting curry bursting with red lentils, hearty chickpeas, and tender tofu in a luxuriously creamy light coconut milk sauce intermingled with aromatic spices and fresh greens. This dish delivers a satisfying mix of textures and a rich blend of flavors that warms the soul.

NUTRITION

565kcal
Protein
37.1g
Fat
12.4g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup canned chickpeas (125g)

100g firm tofu

1/4 cup light coconut milk (60g)

1 small onion

2 cloves garlic

1 tsp fresh ginger

1/2 cup diced tomatoes

1 cup fresh spinach

1 tsp curry powder

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cool water. In a small pot, add lentils with water and simmer until tender, about 15-20 minutes. Drain and set aside.

  • 2

    Meanwhile, dice the small onion, mince the garlic, and grate the fresh ginger.

  • 3

    Press the tofu and cut it into small cubes.

  • 4

    In a large pan, heat a drizzle of oil over medium heat. Sauté the onion until softened, then add garlic and ginger. Stir for about 1 minute until fragrant.

  • 5

    Add the curry powder to the pan and toast briefly with the aromatics.

  • 6

    Stir in the diced tomatoes and light coconut milk, allowing the sauce to warm and meld with the spices.

  • 7

    Gently fold in the cooked red lentils, chickpeas, and tofu. Allow the curry to simmer for 5-7 minutes so that the flavors can combine.

  • 8

    Just before serving, stir in the fresh spinach until wilted. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy your hearty, protein-packed creamy red lentil coconut curry.