Creamy Red Lentil Curry with Tofu & Chickpeas

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

Creamy Red Lentil Curry with Tofu & Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Tofu & Chickpeas

A vibrant and hearty curry that combines red lentils, crispy tofu, and tender chickpeas in a creamy spiced tomato base. This dish delivers a comforting blend of flavors with a silky coconut milk finish and fresh spinach, perfect for a nourishing dinner.

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NUTRITION

581kcal
Protein
36.5g
Fat
14.9g
Carbs
78.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils

1/2 cup canned Chickpeas (drained)

1/2 cup Extra-Firm Tofu

1/2 cup Light Coconut Milk

1 cup Spinach

1 medium Tomato

1/4 cup chopped Yellow Onion

1/2 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon grated Fresh Ginger

2 teaspoons mixed Spices (Cumin, Turmeric, Coriander, Garam Masala)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.

  • 3

    Stir in the mixed spices and let them bloom for about 30 seconds to a minute.

  • 4

    Add the red lentils and 1.5 cups of water to the pan. Bring to a simmer and cook for about 10 minutes, until the lentils start softening.

  • 5

    Gently fold in the chickpeas, diced tomato, and extra-firm tofu (cut into cubes). Continue to simmer for another 8-10 minutes, allowing the flavors to meld.

  • 6

    Pour in the light coconut milk and add the spinach. Stir well and let the curry simmer for an additional 3-4 minutes until the spinach wilts and the tofu absorbs some spice.

  • 7

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

Creamy Red Lentil Curry with Tofu & Chickpeas

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

Creamy Red Lentil Curry with Tofu & Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil Curry with Tofu & Chickpeas

A vibrant and hearty curry that combines red lentils, crispy tofu, and tender chickpeas in a creamy spiced tomato base. This dish delivers a comforting blend of flavors with a silky coconut milk finish and fresh spinach, perfect for a nourishing dinner.

NUTRITION

581kcal
Protein
36.5g
Fat
14.9g
Carbs
78.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils

1/2 cup canned Chickpeas (drained)

1/2 cup Extra-Firm Tofu

1/2 cup Light Coconut Milk

1 cup Spinach

1 medium Tomato

1/4 cup chopped Yellow Onion

1/2 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon grated Fresh Ginger

2 teaspoons mixed Spices (Cumin, Turmeric, Coriander, Garam Masala)

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.

  • 3

    Stir in the mixed spices and let them bloom for about 30 seconds to a minute.

  • 4

    Add the red lentils and 1.5 cups of water to the pan. Bring to a simmer and cook for about 10 minutes, until the lentils start softening.

  • 5

    Gently fold in the chickpeas, diced tomato, and extra-firm tofu (cut into cubes). Continue to simmer for another 8-10 minutes, allowing the flavors to meld.

  • 6

    Pour in the light coconut milk and add the spinach. Stir well and let the curry simmer for an additional 3-4 minutes until the spinach wilts and the tofu absorbs some spice.

  • 7

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