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

A warm, comforting dish featuring tender lentils and chickpeas simmered in a fragrant, creamy coconut curry sauce, tossed with fresh spinach and served over a bed of nutty brown rice. This recipe blends vibrant spices, a hint of sweetness from tomatoes, and a lush coconut finish to create a delicious and satisfying meal.

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NUTRITION

607kcal
Protein
33.2g
Fat
10.0g
Carbs
101.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1/3 cup Cooked Brown Rice

1/2 cup Chickpeas

1/4 cup Extra Chickpeas

1/4 cup Light Coconut Milk

1 cup Fresh Spinach

1/2 cup Diced Tomatoes

1/4 cup Diced Onion

1 clove Garlic

1 teaspoon Fresh Ginger

1 teaspoon Curry Powder

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

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PREPARATION

  • 1

    Rinse and drain the canned chickpeas. If using dried lentils, pre-cook them until tender.

  • 2

    In a medium pot, heat a splash of water over medium heat and sauté the diced onion, garlic, and grated ginger until softened and fragrant.

  • 3

    Stir in the curry powder and allow the spices to bloom for about 30 seconds.

  • 4

    Add the diced tomatoes and cook for an additional 2 minutes.

  • 5

    Mix in the cooked lentils and chickpeas, then pour in the light coconut milk. Bring the mixture to a gentle simmer.

  • 6

    Let the curry simmer for 5-7 minutes, allowing the flavors to meld, and adjust with salt and pepper.

  • 7

    Fold in the fresh spinach and let it wilt into the curry.

  • 8

    In a separate pot, warm the cooked brown rice if needed.

  • 9

    Serve the creamy coconut lentil curry over the brown rice, and enjoy while warm.

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

A warm, comforting dish featuring tender lentils and chickpeas simmered in a fragrant, creamy coconut curry sauce, tossed with fresh spinach and served over a bed of nutty brown rice. This recipe blends vibrant spices, a hint of sweetness from tomatoes, and a lush coconut finish to create a delicious and satisfying meal.

NUTRITION

607kcal
Protein
33.2g
Fat
10.0g
Carbs
101.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1/3 cup Cooked Brown Rice

1/2 cup Chickpeas

1/4 cup Extra Chickpeas

1/4 cup Light Coconut Milk

1 cup Fresh Spinach

1/2 cup Diced Tomatoes

1/4 cup Diced Onion

1 clove Garlic

1 teaspoon Fresh Ginger

1 teaspoon Curry Powder

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

PREPARATION

  • 1

    Rinse and drain the canned chickpeas. If using dried lentils, pre-cook them until tender.

  • 2

    In a medium pot, heat a splash of water over medium heat and sauté the diced onion, garlic, and grated ginger until softened and fragrant.

  • 3

    Stir in the curry powder and allow the spices to bloom for about 30 seconds.

  • 4

    Add the diced tomatoes and cook for an additional 2 minutes.

  • 5

    Mix in the cooked lentils and chickpeas, then pour in the light coconut milk. Bring the mixture to a gentle simmer.

  • 6

    Let the curry simmer for 5-7 minutes, allowing the flavors to meld, and adjust with salt and pepper.

  • 7

    Fold in the fresh spinach and let it wilt into the curry.

  • 8

    In a separate pot, warm the cooked brown rice if needed.

  • 9

    Serve the creamy coconut lentil curry over the brown rice, and enjoy while warm.