Creamy Coconut Red Lentil and Spinach Curry

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

Creamy Coconut Red Lentil and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil and Spinach Curry

A velvety, tropical curry where red lentils simmer to tender perfection in a light coconut broth, livened up with aromatic ginger, garlic and red curry paste. Fresh spinach and firm tofu are added for a protein boost, making this dish both satisfying and nourishing. Enjoy the harmonious blend of spices and creaminess that makes every bite a delightful experience.

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NUTRITION

592kcal
Protein
40.6g
Fat
13.2g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup dry Red Lentils (~150g)

1/2 cup Light Coconut Milk (~120g)

2 cups Fresh Spinach

100g Firm Tofu

1/2 cup Diced Tomatoes

1/4 medium Onion

1 Garlic Clove

1 tsp Fresh Ginger, grated

1 tbsp Red Curry Paste

1 cup Vegetable Broth

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    In a medium pot, heat a splash of water or a tiny drizzle of oil over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until fragrant and softened.

  • 3

    Add the red curry paste to the pot, stirring for about a minute to release its flavors.

  • 4

    Stir in the rinsed lentils and diced tomatoes, then pour in the vegetable broth. Bring the mixture to a gentle simmer.

  • 5

    Cover and cook for 15-20 minutes until the lentils are tender and have absorbed much of the liquid.

  • 6

    Cube the firm tofu and gently fold it into the simmering lentils along with the light coconut milk. Allow the curry to heat through for 3-5 minutes.

  • 7

    Just before serving, stir in the fresh spinach until it wilts, and season with salt and pepper to taste.

  • 8

    Serve hot, enjoying the creamy, tangy, and spicy flavors of this nourishing curry.

Creamy Coconut Red Lentil and Spinach Curry

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

Creamy Coconut Red Lentil and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil and Spinach Curry

A velvety, tropical curry where red lentils simmer to tender perfection in a light coconut broth, livened up with aromatic ginger, garlic and red curry paste. Fresh spinach and firm tofu are added for a protein boost, making this dish both satisfying and nourishing. Enjoy the harmonious blend of spices and creaminess that makes every bite a delightful experience.

NUTRITION

592kcal
Protein
40.6g
Fat
13.2g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup dry Red Lentils (~150g)

1/2 cup Light Coconut Milk (~120g)

2 cups Fresh Spinach

100g Firm Tofu

1/2 cup Diced Tomatoes

1/4 medium Onion

1 Garlic Clove

1 tsp Fresh Ginger, grated

1 tbsp Red Curry Paste

1 cup Vegetable Broth

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    In a medium pot, heat a splash of water or a tiny drizzle of oil over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until fragrant and softened.

  • 3

    Add the red curry paste to the pot, stirring for about a minute to release its flavors.

  • 4

    Stir in the rinsed lentils and diced tomatoes, then pour in the vegetable broth. Bring the mixture to a gentle simmer.

  • 5

    Cover and cook for 15-20 minutes until the lentils are tender and have absorbed much of the liquid.

  • 6

    Cube the firm tofu and gently fold it into the simmering lentils along with the light coconut milk. Allow the curry to heat through for 3-5 minutes.

  • 7

    Just before serving, stir in the fresh spinach until it wilts, and season with salt and pepper to taste.

  • 8

    Serve hot, enjoying the creamy, tangy, and spicy flavors of this nourishing curry.