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 velvety and warming curry where hearty red lentils and tender tofu mingle with fresh spinach in a fragrant coconut and tomato broth, spiced with turmeric, cumin, garlic and ginger. This dish offers a satisfying balance of creaminess and warmth, making it a nourishing choice for any meal.

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NUTRITION

585kcal
Protein
39.0g
Fat
12.9g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils

100g Extra-Firm Tofu

1/3 cup Lite Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 small Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Ground Turmeric

1 tsp Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Cube the extra-firm tofu and gently pat dry with a paper towel.

  • 3

    In a medium saucepan, heat a splash of water over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until the onion becomes translucent.

  • 4

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

  • 5

    Add the red lentils, diced tomatoes, and lite coconut milk to the pan. Pour in 1 cup of water and bring the mixture to a gentle simmer.

  • 6

    Let it cook for about 15 minutes or until the lentils are tender, stirring occasionally. If needed, add a splash more water to achieve your desired consistency.

  • 7

    Gently stir in the tofu cubes and fresh spinach, and let the curry simmer for another 3-5 minutes until the spinach wilts and the tofu is heated through.

  • 8

    Season with salt and pepper to taste. Adjust spices if necessary.

  • 9

    Serve warm, and enjoy this creamy, protein-rich curry as a versatile meal for breakfast, lunch, or dinner.

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 velvety and warming curry where hearty red lentils and tender tofu mingle with fresh spinach in a fragrant coconut and tomato broth, spiced with turmeric, cumin, garlic and ginger. This dish offers a satisfying balance of creaminess and warmth, making it a nourishing choice for any meal.

NUTRITION

585kcal
Protein
39.0g
Fat
12.9g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils

100g Extra-Firm Tofu

1/3 cup Lite Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 small Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Ground Turmeric

1 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Cube the extra-firm tofu and gently pat dry with a paper towel.

  • 3

    In a medium saucepan, heat a splash of water over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until the onion becomes translucent.

  • 4

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

  • 5

    Add the red lentils, diced tomatoes, and lite coconut milk to the pan. Pour in 1 cup of water and bring the mixture to a gentle simmer.

  • 6

    Let it cook for about 15 minutes or until the lentils are tender, stirring occasionally. If needed, add a splash more water to achieve your desired consistency.

  • 7

    Gently stir in the tofu cubes and fresh spinach, and let the curry simmer for another 3-5 minutes until the spinach wilts and the tofu is heated through.

  • 8

    Season with salt and pepper to taste. Adjust spices if necessary.

  • 9

    Serve warm, and enjoy this creamy, protein-rich curry as a versatile meal for breakfast, lunch, or dinner.