Creamy Coconut Red 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 Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry with Fresh Spinach

A comforting and vibrant curry featuring tender red lentils simmered in a creamy coconut broth with cubes of firm tofu, fresh spinach, and a blend of warm spices. This dish offers a rich, aromatic flavor profile with a satisfying silky texture that’s perfect for a nourishing dinner.

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NUTRITION

474kcal
Protein
37.8g
Fat
14.1g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

150 grams firm tofu

1/4 cup light coconut milk (60g)

1 cup fresh spinach (30g)

1/2 cup diced tomatoes (120g)

1/4 medium diced onion (40g)

1 clove garlic, minced

1 teaspoon fresh minced ginger

1 teaspoon ground turmeric

1 teaspoon ground cumin

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the tofu lightly to remove excess moisture and cut into 1-inch cubes.

  • 3

    In a medium saucepan, heat a splash of water or a small amount of oil over medium heat. Add the diced onion, minced garlic, and ginger. Sauté until the onion becomes translucent and fragrant.

  • 4

    Stir in the ground turmeric and cumin, allowing the spices to bloom for about 30 seconds.

  • 5

    Add the red lentils and diced tomatoes to the saucepan. Pour in the light coconut milk and add about 1 cup of water to help the lentils cook. Season with a pinch of salt and pepper.

  • 6

    Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally until the lentils are tender and the curry has thickened.

  • 7

    Gently fold in the cubed tofu and fresh spinach. Let the curry simmer for another 3-5 minutes until the spinach wilts and the tofu is heated through.

  • 8

    Taste and adjust seasoning as needed before serving.

Creamy Coconut Red 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 Red Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry with Fresh Spinach

A comforting and vibrant curry featuring tender red lentils simmered in a creamy coconut broth with cubes of firm tofu, fresh spinach, and a blend of warm spices. This dish offers a rich, aromatic flavor profile with a satisfying silky texture that’s perfect for a nourishing dinner.

NUTRITION

474kcal
Protein
37.8g
Fat
14.1g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

150 grams firm tofu

1/4 cup light coconut milk (60g)

1 cup fresh spinach (30g)

1/2 cup diced tomatoes (120g)

1/4 medium diced onion (40g)

1 clove garlic, minced

1 teaspoon fresh minced ginger

1 teaspoon ground turmeric

1 teaspoon ground cumin

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu lightly to remove excess moisture and cut into 1-inch cubes.

  • 3

    In a medium saucepan, heat a splash of water or a small amount of oil over medium heat. Add the diced onion, minced garlic, and ginger. Sauté until the onion becomes translucent and fragrant.

  • 4

    Stir in the ground turmeric and cumin, allowing the spices to bloom for about 30 seconds.

  • 5

    Add the red lentils and diced tomatoes to the saucepan. Pour in the light coconut milk and add about 1 cup of water to help the lentils cook. Season with a pinch of salt and pepper.

  • 6

    Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally until the lentils are tender and the curry has thickened.

  • 7

    Gently fold in the cubed tofu and fresh spinach. Let the curry simmer for another 3-5 minutes until the spinach wilts and the tofu is heated through.

  • 8

    Taste and adjust seasoning as needed before serving.