Creamy Coconut Lentil Curry with Roasted Vegetables

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

Creamy Coconut Lentil Curry with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Roasted Vegetables

Savor a luscious, plant-powered curry featuring tender red lentils and firm tofu, simmered in a silky light coconut milk and aromatic vegetable broth, enhanced by a medley of roasted seasonal vegetables. This hearty dish bursts with warming spices and a subtle creaminess that comforts both body and soul.

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NUTRITION

644kcal
Protein
41.8g
Fat
15.6g
Carbs
94.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (100g)

100g firm tofu

1 cup mixed roasted vegetables (150g)

1/4 cup light coconut milk (60g)

1 cup vegetable broth

1 medium onion

2 garlic cloves

1 tsp olive oil

1 tsp curry powder

1 tsp ground cumin

1 tsp turmeric

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Preheat the oven to 400°F. Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

  • 3

    Dice the onion and mince the garlic. In a medium pot, heat the remaining olive oil over medium heat and sauté the onion until translucent. Add the garlic, curry powder, cumin, and turmeric, stirring for 1-2 minutes until fragrant.

  • 4

    Add the red lentils and vegetable broth to the pot. Bring to a simmer and cook for about 15 minutes until the lentils begin to break down.

  • 5

    Cube the firm tofu and add it to the pot along with the light coconut milk. Stir gently and simmer for an additional 5-7 minutes to let the flavors meld. Season with salt and pepper to taste.

  • 6

    Fold in the roasted vegetables, gently mixing them with the curry. Simmer for another 2 minutes to warm through.

  • 7

    Serve hot, garnished with fresh herbs if desired.

Creamy Coconut Lentil Curry with Roasted Vegetables

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

Creamy Coconut Lentil Curry with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Roasted Vegetables

Savor a luscious, plant-powered curry featuring tender red lentils and firm tofu, simmered in a silky light coconut milk and aromatic vegetable broth, enhanced by a medley of roasted seasonal vegetables. This hearty dish bursts with warming spices and a subtle creaminess that comforts both body and soul.

NUTRITION

644kcal
Protein
41.8g
Fat
15.6g
Carbs
94.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup red lentils (100g)

100g firm tofu

1 cup mixed roasted vegetables (150g)

1/4 cup light coconut milk (60g)

1 cup vegetable broth

1 medium onion

2 garlic cloves

1 tsp olive oil

1 tsp curry powder

1 tsp ground cumin

1 tsp turmeric

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Preheat the oven to 400°F. Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

  • 3

    Dice the onion and mince the garlic. In a medium pot, heat the remaining olive oil over medium heat and sauté the onion until translucent. Add the garlic, curry powder, cumin, and turmeric, stirring for 1-2 minutes until fragrant.

  • 4

    Add the red lentils and vegetable broth to the pot. Bring to a simmer and cook for about 15 minutes until the lentils begin to break down.

  • 5

    Cube the firm tofu and add it to the pot along with the light coconut milk. Stir gently and simmer for an additional 5-7 minutes to let the flavors meld. Season with salt and pepper to taste.

  • 6

    Fold in the roasted vegetables, gently mixing them with the curry. Simmer for another 2 minutes to warm through.

  • 7

    Serve hot, garnished with fresh herbs if desired.