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 warming, velvety curry featuring red lentils and firm tofu simmered in a fragrant blend of light coconut milk, aromatic ginger, garlic, and spices. Fresh spinach brightens the dish, creating a satisfying and nutritious meal that's perfect any time of day.

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NUTRITION

611kcal
Protein
39.2g
Fat
17.9g
Carbs
83.1g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils

100g Firm Tofu

150ml Light Coconut Milk

1 cup Fresh Spinach

1 small Yellow Onion

2 Garlic Cloves

1 teaspoon Fresh Ginger

0.5 cup Diced Tomatoes

1 teaspoon Coconut Oil

1 teaspoon Spice Blend

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PREPARATION

  • 1

    Rinse the red lentils under cold water and drain well.

  • 2

    Heat coconut oil in a medium saucepan over medium heat. Sauté the finely chopped onion, garlic, and grated ginger until onions soften and become translucent.

  • 3

    Add the red lentils and stir for about 1-2 minutes to toast them lightly.

  • 4

    Pour in the light coconut milk, diced tomatoes, and 1 cup of water. Stir in the spice blend and bring the mixture to a simmer.

  • 5

    Let the curry simmer for 20-25 minutes, stirring occasionally, until the lentils are fully cooked and the curry has thickened slightly.

  • 6

    While the lentils are simmering, dice the firm tofu into cubes. Once the lentils are nearly done, gently fold in the tofu and fresh spinach.

  • 7

    Allow the tofu and spinach to heat through for an additional 5 minutes, ensuring the spinach wilts and the tofu absorbs the curry flavors.

  • 8

    Taste and adjust seasoning if necessary. Serve warm and enjoy the creamy, flavorful curry.

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 warming, velvety curry featuring red lentils and firm tofu simmered in a fragrant blend of light coconut milk, aromatic ginger, garlic, and spices. Fresh spinach brightens the dish, creating a satisfying and nutritious meal that's perfect any time of day.

NUTRITION

611kcal
Protein
39.2g
Fat
17.9g
Carbs
83.1g

SERVINGS

1 serving

INGREDIENTS

100g Red Lentils

100g Firm Tofu

150ml Light Coconut Milk

1 cup Fresh Spinach

1 small Yellow Onion

2 Garlic Cloves

1 teaspoon Fresh Ginger

0.5 cup Diced Tomatoes

1 teaspoon Coconut Oil

1 teaspoon Spice Blend

PREPARATION

  • 1

    Rinse the red lentils under cold water and drain well.

  • 2

    Heat coconut oil in a medium saucepan over medium heat. Sauté the finely chopped onion, garlic, and grated ginger until onions soften and become translucent.

  • 3

    Add the red lentils and stir for about 1-2 minutes to toast them lightly.

  • 4

    Pour in the light coconut milk, diced tomatoes, and 1 cup of water. Stir in the spice blend and bring the mixture to a simmer.

  • 5

    Let the curry simmer for 20-25 minutes, stirring occasionally, until the lentils are fully cooked and the curry has thickened slightly.

  • 6

    While the lentils are simmering, dice the firm tofu into cubes. Once the lentils are nearly done, gently fold in the tofu and fresh spinach.

  • 7

    Allow the tofu and spinach to heat through for an additional 5 minutes, ensuring the spinach wilts and the tofu absorbs the curry flavors.

  • 8

    Taste and adjust seasoning if necessary. Serve warm and enjoy the creamy, flavorful curry.