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 luscious, velvety curry that harmoniously blends hearty red lentils, chickpeas, and extra firm tofu with light coconut milk and fresh spinach. The warm spices, zesty ginger, and aromatic garlic elevate this comforting dish into a vibrant bowl of wellness and flavor.

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NUTRITION

596kcal
Protein
34.3g
Fat
18.8g
Carbs
79.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked red lentils (~150g)

0.5 cup chickpeas (~82g), canned & drained

100g extra firm tofu

0.33 cup light coconut milk (~80ml)

2 cups fresh spinach

1 cup diced tomatoes

1 small onion, diced

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1 teaspoon coconut oil

Assorted spices (cumin, turmeric, salt, pepper)

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PREPARATION

  • 1

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

  • 2

    Add the diced onion and sauté until translucent, about 3-4 minutes.

  • 3

    Stir in the minced garlic, grated ginger, and the spices (cumin, turmeric, salt, and pepper) and sauté for an additional minute until fragrant.

  • 4

    Add the 0.75 cup of cooked red lentils, 0.5 cup chickpeas, and 100g of cubed tofu to the pan, gently stirring to coat with the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes. Bring the mixture to a simmer and allow it to cook for about 5-7 minutes so the flavors meld together.

  • 6

    Fold in the fresh spinach and continue to simmer for another 2-3 minutes until the spinach has wilted.

  • 7

    Taste and adjust seasonings as necessary. Serve hot and enjoy this comforting, protein-rich curry.

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 luscious, velvety curry that harmoniously blends hearty red lentils, chickpeas, and extra firm tofu with light coconut milk and fresh spinach. The warm spices, zesty ginger, and aromatic garlic elevate this comforting dish into a vibrant bowl of wellness and flavor.

NUTRITION

596kcal
Protein
34.3g
Fat
18.8g
Carbs
79.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked red lentils (~150g)

0.5 cup chickpeas (~82g), canned & drained

100g extra firm tofu

0.33 cup light coconut milk (~80ml)

2 cups fresh spinach

1 cup diced tomatoes

1 small onion, diced

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1 teaspoon coconut oil

Assorted spices (cumin, turmeric, salt, pepper)

PREPARATION

  • 1

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

  • 2

    Add the diced onion and sauté until translucent, about 3-4 minutes.

  • 3

    Stir in the minced garlic, grated ginger, and the spices (cumin, turmeric, salt, and pepper) and sauté for an additional minute until fragrant.

  • 4

    Add the 0.75 cup of cooked red lentils, 0.5 cup chickpeas, and 100g of cubed tofu to the pan, gently stirring to coat with the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes. Bring the mixture to a simmer and allow it to cook for about 5-7 minutes so the flavors meld together.

  • 6

    Fold in the fresh spinach and continue to simmer for another 2-3 minutes until the spinach has wilted.

  • 7

    Taste and adjust seasonings as necessary. Serve hot and enjoy this comforting, protein-rich curry.