Creamy Coconut Lentil Curry with Spinach and Brown Rice

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

Creamy Coconut Lentil Curry with Spinach and Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Spinach and Brown Rice

Enjoy a vibrant, aromatic bowl of creamy coconut lentil curry, enriched with tender spinach and perfectly steamed brown rice. This comforting dish marries the earthiness of red lentils with the tropical creaminess of light coconut milk and a burst of warming spices.

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NUTRITION

561kcal
Protein
32g
Fat
8.5g
Carbs
93.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked red lentils (approx. 300g)

0.5 cup cooked brown rice (approx. 100g)

0.33 cup light coconut milk (approx. 80g)

1 cup raw spinach (approx. 30g)

1/4 medium onion (approx. 30g)

1 clove garlic (approx. 3g)

1 tsp grated fresh ginger (approx. 2g)

1 tsp curry powder

1/2 tsp turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a medium pot, heat a splash of water or a bit of light oil over medium heat. Add the diced 1/4 medium onion, minced garlic, and grated ginger, cooking until fragrant and the onion softens.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils along with enough water to cover them by about an inch. Bring to a simmer and cook until the lentils become tender and start to break down, approximately 20 minutes.

  • 5

    Towards the end of the lentils' cooking time, stir in the light coconut milk to create a creamy texture. Adjust the thickness by adding a little water if desired.

  • 6

    Fold in the raw spinach and let it wilt just for a couple of minutes.

  • 7

    Meanwhile, warm the cooked brown rice or if cooking from scratch, prepare according to package directions.

  • 8

    Season the curry with salt and pepper to taste. Serve the creamy coconut lentil curry over a bed of steamed brown rice.

Creamy Coconut Lentil Curry with Spinach and Brown Rice

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

Creamy Coconut Lentil Curry with Spinach and Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Spinach and Brown Rice

Enjoy a vibrant, aromatic bowl of creamy coconut lentil curry, enriched with tender spinach and perfectly steamed brown rice. This comforting dish marries the earthiness of red lentils with the tropical creaminess of light coconut milk and a burst of warming spices.

NUTRITION

561kcal
Protein
32g
Fat
8.5g
Carbs
93.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked red lentils (approx. 300g)

0.5 cup cooked brown rice (approx. 100g)

0.33 cup light coconut milk (approx. 80g)

1 cup raw spinach (approx. 30g)

1/4 medium onion (approx. 30g)

1 clove garlic (approx. 3g)

1 tsp grated fresh ginger (approx. 2g)

1 tsp curry powder

1/2 tsp turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a medium pot, heat a splash of water or a bit of light oil over medium heat. Add the diced 1/4 medium onion, minced garlic, and grated ginger, cooking until fragrant and the onion softens.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils along with enough water to cover them by about an inch. Bring to a simmer and cook until the lentils become tender and start to break down, approximately 20 minutes.

  • 5

    Towards the end of the lentils' cooking time, stir in the light coconut milk to create a creamy texture. Adjust the thickness by adding a little water if desired.

  • 6

    Fold in the raw spinach and let it wilt just for a couple of minutes.

  • 7

    Meanwhile, warm the cooked brown rice or if cooking from scratch, prepare according to package directions.

  • 8

    Season the curry with salt and pepper to taste. Serve the creamy coconut lentil curry over a bed of steamed brown rice.