Creamy Coconut Red Lentil Curry

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

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

Enjoy a warming, comforting bowl of Creamy Coconut Red Lentil Curry. This dish balances hearty red lentils and protein-rich tofu with the fragrant notes of red curry paste, fresh garlic, and a burst of tomatoes and spinach, all brought together by a velvety light coconut milk. Perfect for breakfast, lunch, or dinner, this vibrant curry delivers a satisfying blend of flavors and textures that cozy up any meal.

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NUTRITION

579kcal
Protein
37.2g
Fat
21.8g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (67g)

150g Firm Tofu

1/3 cup Light Coconut Milk (80g)

1/2 medium Onion (55g)

2 cloves Garlic (6g)

1/2 cup Diced Tomatoes (120g)

1 cup Spinach (30g)

1 tbsp Red Curry Paste (16g)

1/2 cup Water

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Press the firm tofu to remove excess moisture and cut into bite-sized cubes.

  • 3

    In a large saucepan, heat a drizzle of oil over medium heat. Sauté the chopped onion until softened, then add minced garlic and red curry paste, stirring for about a minute until aromatic.

  • 4

    Add the rinsed red lentils, diced tomatoes, water, and light coconut milk to the pan. Stir well to combine all flavors.

  • 5

    Bring the mixture to a simmer and let it cook for about 15 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

  • 6

    Gently fold in the tofu cubes and spinach, and let them warm through for an additional 5 minutes. Season with salt and pepper to taste.

  • 7

    Serve hot, enjoying the creamy texture and vibrant flavors of this hearty curry.

Creamy Coconut Red Lentil Curry

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

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

Enjoy a warming, comforting bowl of Creamy Coconut Red Lentil Curry. This dish balances hearty red lentils and protein-rich tofu with the fragrant notes of red curry paste, fresh garlic, and a burst of tomatoes and spinach, all brought together by a velvety light coconut milk. Perfect for breakfast, lunch, or dinner, this vibrant curry delivers a satisfying blend of flavors and textures that cozy up any meal.

NUTRITION

579kcal
Protein
37.2g
Fat
21.8g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (67g)

150g Firm Tofu

1/3 cup Light Coconut Milk (80g)

1/2 medium Onion (55g)

2 cloves Garlic (6g)

1/2 cup Diced Tomatoes (120g)

1 cup Spinach (30g)

1 tbsp Red Curry Paste (16g)

1/2 cup Water

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Press the firm tofu to remove excess moisture and cut into bite-sized cubes.

  • 3

    In a large saucepan, heat a drizzle of oil over medium heat. Sauté the chopped onion until softened, then add minced garlic and red curry paste, stirring for about a minute until aromatic.

  • 4

    Add the rinsed red lentils, diced tomatoes, water, and light coconut milk to the pan. Stir well to combine all flavors.

  • 5

    Bring the mixture to a simmer and let it cook for about 15 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

  • 6

    Gently fold in the tofu cubes and spinach, and let them warm through for an additional 5 minutes. Season with salt and pepper to taste.

  • 7

    Serve hot, enjoying the creamy texture and vibrant flavors of this hearty curry.