Creamy 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 Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Fresh Spinach

Savor the warmth of this delightful red lentil curry, enriched with tender cubes of tofu and vibrant fresh spinach. The dish boasts a creamy coconut milk base balanced by the tang of diced tomatoes and the aromatic blend of curry, garlic, and ginger. Every spoonful is a harmonious celebration of spice and comfort.

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NUTRITION

529kcal
Protein
34.0g
Fat
21.7g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

50g dry Red Lentils

200g Firm Tofu

60ml Light Coconut Milk

60g Fresh Spinach

100g Diced Tomatoes

25g Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Press the tofu gently with a paper towel to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Heat the olive oil in a saucepan over medium heat. Sauté the chopped onion, garlic, and ginger until softened and fragrant.

  • 4

    Stir in the curry powder and cook for about 1 minute to release its aromas.

  • 5

    Add the red lentils and diced tomatoes to the pan. Pour in the light coconut milk and about 1 cup of water. Stir well to combine.

  • 6

    Bring the mixture to a simmer, then reduce the heat and let it cook for 15-20 minutes, or until the lentils are tender and the curry has thickened slightly.

  • 7

    Gently fold in the tofu and fresh spinach, cooking for an additional 3-4 minutes until the spinach wilts and tofu is warmed through.

  • 8

    Season with salt and pepper to taste, adjust spices if needed, and serve hot.

Creamy 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 Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Fresh Spinach

Savor the warmth of this delightful red lentil curry, enriched with tender cubes of tofu and vibrant fresh spinach. The dish boasts a creamy coconut milk base balanced by the tang of diced tomatoes and the aromatic blend of curry, garlic, and ginger. Every spoonful is a harmonious celebration of spice and comfort.

NUTRITION

529kcal
Protein
34.0g
Fat
21.7g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

50g dry Red Lentils

200g Firm Tofu

60ml Light Coconut Milk

60g Fresh Spinach

100g Diced Tomatoes

25g Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Press the tofu gently with a paper towel to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Heat the olive oil in a saucepan over medium heat. Sauté the chopped onion, garlic, and ginger until softened and fragrant.

  • 4

    Stir in the curry powder and cook for about 1 minute to release its aromas.

  • 5

    Add the red lentils and diced tomatoes to the pan. Pour in the light coconut milk and about 1 cup of water. Stir well to combine.

  • 6

    Bring the mixture to a simmer, then reduce the heat and let it cook for 15-20 minutes, or until the lentils are tender and the curry has thickened slightly.

  • 7

    Gently fold in the tofu and fresh spinach, cooking for an additional 3-4 minutes until the spinach wilts and tofu is warmed through.

  • 8

    Season with salt and pepper to taste, adjust spices if needed, and serve hot.