Creamy Red Lentil Curry with Roasted Vegetables

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

Creamy Red Lentil Curry with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Roasted Vegetables

A vibrant, hearty curry combining creamy red lentils, tender tofu, and chickpeas simmered in aromatic spices with a splash of light coconut milk, served alongside oven-roasted carrots, zucchini, and red bell pepper for added texture and natural sweetness.

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NUTRITION

603kcal
Protein
37.4g
Fat
13.8g
Carbs
88.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (200g)

100g firm tofu

1/2 cup cooked chickpeas (125g)

1/2 cup diced carrot (65g)

1/2 cup diced zucchini (90g)

1/2 cup diced red bell pepper (75g)

1/4 cup light coconut milk (60g)

1/4 cup diced onion (40g)

1 clove garlic, minced

1 tsp grated fresh ginger

1 tsp curry powder

1 tsp turmeric powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced carrot, zucchini, and red bell pepper with a light drizzle of oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for 20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, heat a non-stick pan over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.

  • 3

    Stir in the grated ginger, curry powder, and turmeric powder. Let the spices toast for about 30 seconds to release their aromas.

  • 4

    Add the cooked red lentils, firm tofu (cubed), and chickpeas to the pan. Gently mix to combine with the spiced onion mixture.

  • 5

    Pour in the light coconut milk and allow the curry to simmer for about 5-7 minutes so the flavors meld together. Adjust salt and pepper to taste.

  • 6

    Once both the curry and roasted vegetables are ready, serve the creamy red lentil curry topped or accompanied by the roasted vegetables for extra texture and flavor.

Creamy Red Lentil Curry with Roasted Vegetables

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

Creamy Red Lentil Curry with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Roasted Vegetables

A vibrant, hearty curry combining creamy red lentils, tender tofu, and chickpeas simmered in aromatic spices with a splash of light coconut milk, served alongside oven-roasted carrots, zucchini, and red bell pepper for added texture and natural sweetness.

NUTRITION

603kcal
Protein
37.4g
Fat
13.8g
Carbs
88.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (200g)

100g firm tofu

1/2 cup cooked chickpeas (125g)

1/2 cup diced carrot (65g)

1/2 cup diced zucchini (90g)

1/2 cup diced red bell pepper (75g)

1/4 cup light coconut milk (60g)

1/4 cup diced onion (40g)

1 clove garlic, minced

1 tsp grated fresh ginger

1 tsp curry powder

1 tsp turmeric powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced carrot, zucchini, and red bell pepper with a light drizzle of oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for 20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, heat a non-stick pan over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.

  • 3

    Stir in the grated ginger, curry powder, and turmeric powder. Let the spices toast for about 30 seconds to release their aromas.

  • 4

    Add the cooked red lentils, firm tofu (cubed), and chickpeas to the pan. Gently mix to combine with the spiced onion mixture.

  • 5

    Pour in the light coconut milk and allow the curry to simmer for about 5-7 minutes so the flavors meld together. Adjust salt and pepper to taste.

  • 6

    Once both the curry and roasted vegetables are ready, serve the creamy red lentil curry topped or accompanied by the roasted vegetables for extra texture and flavor.