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 red lentil curry infused with aromatic spices, a touch of light coconut milk, and fresh spinach for a burst of color and nutrition. This dish brings together tender red lentils, silky tofu, and vibrant spinach in a savory, subtly sweet sauce that's both comforting and energizing.

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NUTRITION

574kcal
Protein
34.4g
Fat
18.5g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (96g)

1/2 cup light coconut milk (120g)

150g extra firm tofu

1 cup fresh spinach

1/2 medium onion (55g)

2 cloves garlic (6g)

1 tsp fresh ginger

1/2 cup diced tomatoes (123g)

1 tsp coconut oil

1 tsp curry powder

1/2 tsp cumin

Salt & Pepper to taste

1 cup water

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PREPARATION

  • 1

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

  • 2

    Press the tofu lightly to remove excess moisture and cut it into cubes.

  • 3

    Heat the coconut oil in a medium saucepan over medium heat. Add the chopped half onion and sauté until translucent.

  • 4

    Stir in minced garlic, grated ginger, curry powder, and cumin. Sauté for about 1 minute until fragrant.

  • 5

    Add the red lentils, diced tomatoes, and water to the pan. Bring to a gentle simmer.

  • 6

    Reduce the heat and let the lentils cook for about 15 minutes, stirring occasionally, until they start to soften.

  • 7

    Gently fold in the tofu cubes and light coconut milk. Allow the curry to simmer for an additional 5 minutes so the flavors meld together.

  • 8

    Stir in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.

  • 9

    Serve warm, and enjoy your creamy, protein-packed red lentil 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 red lentil curry infused with aromatic spices, a touch of light coconut milk, and fresh spinach for a burst of color and nutrition. This dish brings together tender red lentils, silky tofu, and vibrant spinach in a savory, subtly sweet sauce that's both comforting and energizing.

NUTRITION

574kcal
Protein
34.4g
Fat
18.5g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (96g)

1/2 cup light coconut milk (120g)

150g extra firm tofu

1 cup fresh spinach

1/2 medium onion (55g)

2 cloves garlic (6g)

1 tsp fresh ginger

1/2 cup diced tomatoes (123g)

1 tsp coconut oil

1 tsp curry powder

1/2 tsp cumin

Salt & Pepper to taste

1 cup water

PREPARATION

  • 1

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

  • 2

    Press the tofu lightly to remove excess moisture and cut it into cubes.

  • 3

    Heat the coconut oil in a medium saucepan over medium heat. Add the chopped half onion and sauté until translucent.

  • 4

    Stir in minced garlic, grated ginger, curry powder, and cumin. Sauté for about 1 minute until fragrant.

  • 5

    Add the red lentils, diced tomatoes, and water to the pan. Bring to a gentle simmer.

  • 6

    Reduce the heat and let the lentils cook for about 15 minutes, stirring occasionally, until they start to soften.

  • 7

    Gently fold in the tofu cubes and light coconut milk. Allow the curry to simmer for an additional 5 minutes so the flavors meld together.

  • 8

    Stir in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.

  • 9

    Serve warm, and enjoy your creamy, protein-packed red lentil curry.