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 featuring hearty red lentils, firm tofu, and chickpeas blended with light coconut milk and spiced with turmeric, cumin, and ginger. Finished with a burst of fresh tomatoes and spinach, this dish delivers a warming, satisfying flavor perfect for any meal of the day.

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NUTRITION

601kcal
Protein
38g
Fat
18.2g
Carbs
78.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils

3 ounces Firm Tofu

1/2 cup cooked Chickpeas

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1 medium Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Turmeric Powder

1 teaspoon Cumin Powder

1/2 teaspoon Red Chili Flakes

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water and cook them according to package instructions until tender.

  • 2

    Press and cube the firm tofu. In a non-stick pan, lightly sauté the tofu cubes with a dash of salt until they begin to brown.

  • 3

    Dice the onion, mince garlic, and grate or finely chop the ginger.

  • 4

    In a large saucepan or skillet, sauté the onion in a small amount of water or oil until translucent. Add garlic, ginger, turmeric, cumin, and red chili flakes, stirring until fragrant.

  • 5

    Add the cooked red lentils, chickpeas, diced tomatoes, and light coconut milk to the pan. Stir to combine.

  • 6

    Bring the curry to a gentle simmer and let it cook for about 10 minutes so the flavors meld.

  • 7

    Gently stir in the fresh spinach until just wilted. Adjust salt and pepper to taste.

  • 8

    Fold in the browned tofu carefully and warm through for an additional 2-3 minutes.

  • 9

    Serve hot and enjoy the creamy, spiced goodness of your coconut 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 featuring hearty red lentils, firm tofu, and chickpeas blended with light coconut milk and spiced with turmeric, cumin, and ginger. Finished with a burst of fresh tomatoes and spinach, this dish delivers a warming, satisfying flavor perfect for any meal of the day.

NUTRITION

601kcal
Protein
38g
Fat
18.2g
Carbs
78.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils

3 ounces Firm Tofu

1/2 cup cooked Chickpeas

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1 medium Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Turmeric Powder

1 teaspoon Cumin Powder

1/2 teaspoon Red Chili Flakes

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and cook them according to package instructions until tender.

  • 2

    Press and cube the firm tofu. In a non-stick pan, lightly sauté the tofu cubes with a dash of salt until they begin to brown.

  • 3

    Dice the onion, mince garlic, and grate or finely chop the ginger.

  • 4

    In a large saucepan or skillet, sauté the onion in a small amount of water or oil until translucent. Add garlic, ginger, turmeric, cumin, and red chili flakes, stirring until fragrant.

  • 5

    Add the cooked red lentils, chickpeas, diced tomatoes, and light coconut milk to the pan. Stir to combine.

  • 6

    Bring the curry to a gentle simmer and let it cook for about 10 minutes so the flavors meld.

  • 7

    Gently stir in the fresh spinach until just wilted. Adjust salt and pepper to taste.

  • 8

    Fold in the browned tofu carefully and warm through for an additional 2-3 minutes.

  • 9

    Serve hot and enjoy the creamy, spiced goodness of your coconut red lentil curry.