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

Enjoy a hearty and delicious curry that balances the creaminess of light coconut milk with the rich flavors of ginger, garlic, and aromatic spices. The red lentils and tofu create a protein-packed, satisfying base, while fresh spinach adds a vibrant burst of color and nutrients. This dish is versatile enough for breakfast, lunch, or dinner, offering a warm, comforting bowl with a tropical twist.

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NUTRITION

523kcal
Protein
38.2g
Fat
13.9g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

75g Red Lentils (dry)

150g Firm Tofu

1/2 cup Light Coconut Milk

1 cup Fresh Spinach

1/4 medium Yellow Onion

2 Garlic Cloves

1 tsp Fresh Ginger

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Finely dice the onion, mince the garlic cloves, and grate the fresh ginger.

  • 4

    In a medium saucepan, heat a splash of water or a tiny bit of oil over medium heat. Sauté the onion until translucent.

  • 5

    Add the garlic, ginger, turmeric, cumin, and coriander, stirring for about 1 minute until fragrant.

  • 6

    Add the red lentils and 1.5 cups of water, bringing the mixture to a simmer. Cook for about 15 minutes or until the lentils are tender.

  • 7

    Stir in the light coconut milk and tofu cubes. Simmer gently for another 5 minutes to allow the flavors to meld.

  • 8

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

  • 9

    Serve hot 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

Enjoy a hearty and delicious curry that balances the creaminess of light coconut milk with the rich flavors of ginger, garlic, and aromatic spices. The red lentils and tofu create a protein-packed, satisfying base, while fresh spinach adds a vibrant burst of color and nutrients. This dish is versatile enough for breakfast, lunch, or dinner, offering a warm, comforting bowl with a tropical twist.

NUTRITION

523kcal
Protein
38.2g
Fat
13.9g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

75g Red Lentils (dry)

150g Firm Tofu

1/2 cup Light Coconut Milk

1 cup Fresh Spinach

1/4 medium Yellow Onion

2 Garlic Cloves

1 tsp Fresh Ginger

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Finely dice the onion, mince the garlic cloves, and grate the fresh ginger.

  • 4

    In a medium saucepan, heat a splash of water or a tiny bit of oil over medium heat. Sauté the onion until translucent.

  • 5

    Add the garlic, ginger, turmeric, cumin, and coriander, stirring for about 1 minute until fragrant.

  • 6

    Add the red lentils and 1.5 cups of water, bringing the mixture to a simmer. Cook for about 15 minutes or until the lentils are tender.

  • 7

    Stir in the light coconut milk and tofu cubes. Simmer gently for another 5 minutes to allow the flavors to meld.

  • 8

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

  • 9

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