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

A warmly spiced, creamy coconut lentil curry enriched with savory tempeh and chickpeas, tossed with a medley of roasted vegetables and fresh spinach. This dish offers a satisfying blend of textures and flavors that dance on the palate while keeping your meal light and nutritious.

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NUTRITION

545kcal
Protein
37.9g
Fat
16g
Carbs
67.6g

SERVINGS

1 serving

INGREDIENTS

80g Red Lentils

75g Tempeh

1/3 cup Light Coconut Milk

1/3 cup Chickpeas

1 cup Baby Spinach

1 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)

1 serving Aromatics (Onion, Garlic, Ginger)

1 tsp Mixed Spices (Cumin, Turmeric, Curry Powder, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    Dice the tempeh into small cubes and lightly sauté it in a pan until it gets a slight golden color.

  • 3

    Prepare a mix of chopped aromatics by finely dicing an onion, mincing garlic, and grating a small amount of ginger.

  • 4

    In a medium pot, heat a small amount of water or a splash of coconut milk and sauté the aromatics with the mixed spices (cumin, turmeric, curry powder, salt, and pepper) until fragrant.

  • 5

    Add the red lentils and enough water to cover them by about an inch. Bring to a simmer and cook for 15-20 minutes until the lentils begin to break down.

  • 6

    Stir in the light coconut milk and chickpeas, and simmer for an additional 5 minutes to meld the flavors.

  • 7

    Fold in the pre-sautéed tempeh and fresh baby spinach, stirring until the spinach wilts.

  • 8

    On a baking tray, toss the mixed vegetables (bell pepper and zucchini) with a little olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15 minutes until tender and slightly charred.

  • 9

    Serve the creamy coconut lentil curry over or alongside the roasted vegetables. Enjoy warm!

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

A warmly spiced, creamy coconut lentil curry enriched with savory tempeh and chickpeas, tossed with a medley of roasted vegetables and fresh spinach. This dish offers a satisfying blend of textures and flavors that dance on the palate while keeping your meal light and nutritious.

NUTRITION

545kcal
Protein
37.9g
Fat
16g
Carbs
67.6g

SERVINGS

1 serving

INGREDIENTS

80g Red Lentils

75g Tempeh

1/3 cup Light Coconut Milk

1/3 cup Chickpeas

1 cup Baby Spinach

1 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)

1 serving Aromatics (Onion, Garlic, Ginger)

1 tsp Mixed Spices (Cumin, Turmeric, Curry Powder, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    Dice the tempeh into small cubes and lightly sauté it in a pan until it gets a slight golden color.

  • 3

    Prepare a mix of chopped aromatics by finely dicing an onion, mincing garlic, and grating a small amount of ginger.

  • 4

    In a medium pot, heat a small amount of water or a splash of coconut milk and sauté the aromatics with the mixed spices (cumin, turmeric, curry powder, salt, and pepper) until fragrant.

  • 5

    Add the red lentils and enough water to cover them by about an inch. Bring to a simmer and cook for 15-20 minutes until the lentils begin to break down.

  • 6

    Stir in the light coconut milk and chickpeas, and simmer for an additional 5 minutes to meld the flavors.

  • 7

    Fold in the pre-sautéed tempeh and fresh baby spinach, stirring until the spinach wilts.

  • 8

    On a baking tray, toss the mixed vegetables (bell pepper and zucchini) with a little olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15 minutes until tender and slightly charred.

  • 9

    Serve the creamy coconut lentil curry over or alongside the roasted vegetables. Enjoy warm!