Creamy Coconut Red Lentil Curry

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

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

Enjoy a comforting bowl of Creamy Coconut Red Lentil Curry that packs a delightful blend of rich coconut milk, fragrant red curry paste, and tender red lentils simmered to perfection. Enhanced with firm tofu and a medley of aromatic vegetables, this dish offers a satisfying, velvety texture and a burst of warm spices in every bite.

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NUTRITION

546kcal
Protein
32.7g
Fat
19.8g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup light coconut milk (120g)

125g firm tofu

1 tbsp tomato paste (16g)

1 small onion (70g)

1 tbsp red curry paste (15g)

1 cup fresh spinach (30g)

2 cloves garlic

1 tsp fresh ginger

Pinch of salt

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside if cooking from dry. If using pre-cooked, measure 1 cup.

  • 2

    In a medium saucepan, heat a small splash of water over medium heat and sauté the chopped onion, minced garlic, and grated ginger until softened and fragrant.

  • 3

    Stir in the red curry paste and tomato paste, allowing them to combine with the onions and garlic for another minute.

  • 4

    Add the cooked red lentils, light coconut milk, and a pinch of salt. Stir well to mix all the spices and ingredients.

  • 5

    Bring the mixture to a gentle simmer and let it cook for about 8-10 minutes, allowing the flavors to meld.

  • 6

    Cube the firm tofu and gently incorporate it into the curry, simmering for an additional 5 minutes so the tofu absorbs some of the curry flavors.

  • 7

    Fold in the fresh spinach just before serving, letting it wilt into the warm curry.

  • 8

    Taste and adjust seasonings as needed. Serve hot and enjoy your creamy, protein-packed red lentil curry.

Creamy Coconut Red Lentil Curry

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

Creamy Coconut Red Lentil Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Lentil Curry

Enjoy a comforting bowl of Creamy Coconut Red Lentil Curry that packs a delightful blend of rich coconut milk, fragrant red curry paste, and tender red lentils simmered to perfection. Enhanced with firm tofu and a medley of aromatic vegetables, this dish offers a satisfying, velvety texture and a burst of warm spices in every bite.

NUTRITION

546kcal
Protein
32.7g
Fat
19.8g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup light coconut milk (120g)

125g firm tofu

1 tbsp tomato paste (16g)

1 small onion (70g)

1 tbsp red curry paste (15g)

1 cup fresh spinach (30g)

2 cloves garlic

1 tsp fresh ginger

Pinch of salt

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside if cooking from dry. If using pre-cooked, measure 1 cup.

  • 2

    In a medium saucepan, heat a small splash of water over medium heat and sauté the chopped onion, minced garlic, and grated ginger until softened and fragrant.

  • 3

    Stir in the red curry paste and tomato paste, allowing them to combine with the onions and garlic for another minute.

  • 4

    Add the cooked red lentils, light coconut milk, and a pinch of salt. Stir well to mix all the spices and ingredients.

  • 5

    Bring the mixture to a gentle simmer and let it cook for about 8-10 minutes, allowing the flavors to meld.

  • 6

    Cube the firm tofu and gently incorporate it into the curry, simmering for an additional 5 minutes so the tofu absorbs some of the curry flavors.

  • 7

    Fold in the fresh spinach just before serving, letting it wilt into the warm curry.

  • 8

    Taste and adjust seasonings as needed. Serve hot and enjoy your creamy, protein-packed red lentil curry.