Creamy Coconut 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 Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Fresh Spinach

A warm, comforting dish featuring tender lentils simmered in a creamy, lightly spiced coconut curry sauce. Fresh tofu and spinach add vibrant color and texture, while hints of ginger and garlic elevate the flavor profile, creating a satisfying meal perfect any time of day.

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NUTRITION

538kcal
Protein
36.4g
Fat
18.2g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

150g firm tofu

1/3 cup lite coconut milk (80g)

2 cups fresh spinach

1/2 cup diced tomatoes (90g)

1/2 medium yellow onion

2 garlic cloves

1 tsp fresh ginger, grated

1 tbsp curry powder

1/2 tsp ground cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse and drain the red lentils if using dry ones, then cook them in water until tender. Drain and set aside.

  • 2

    Press the tofu lightly to remove excess moisture and cut into bite-sized cubes.

  • 3

    Chop the onion, mince the garlic, and grate the ginger.

  • 4

    In a medium saucepan, heat a small splash of water or broth over medium heat and sauté the onion, garlic, and ginger until translucent and fragrant.

  • 5

    Add the curry powder and ground cumin to the pan, stirring briefly to toast the spices.

  • 6

    Pour in the lite coconut milk and diced tomatoes, stirring to combine with the spices.

  • 7

    Gently add the cooked lentils and tofu cubes to the sauce. Simmer for about 5-7 minutes to allow the flavors to meld.

  • 8

    Stir in the fresh spinach and cook until just wilted, about 2 minutes.

  • 9

    Season the curry with salt and pepper to taste, then remove from heat.

  • 10

    Serve warm and enjoy your creamy coconut lentil curry.

Creamy Coconut 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 Lentil Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Fresh Spinach

A warm, comforting dish featuring tender lentils simmered in a creamy, lightly spiced coconut curry sauce. Fresh tofu and spinach add vibrant color and texture, while hints of ginger and garlic elevate the flavor profile, creating a satisfying meal perfect any time of day.

NUTRITION

538kcal
Protein
36.4g
Fat
18.2g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

150g firm tofu

1/3 cup lite coconut milk (80g)

2 cups fresh spinach

1/2 cup diced tomatoes (90g)

1/2 medium yellow onion

2 garlic cloves

1 tsp fresh ginger, grated

1 tbsp curry powder

1/2 tsp ground cumin

Salt and pepper to taste

PREPARATION

  • 1

    Rinse and drain the red lentils if using dry ones, then cook them in water until tender. Drain and set aside.

  • 2

    Press the tofu lightly to remove excess moisture and cut into bite-sized cubes.

  • 3

    Chop the onion, mince the garlic, and grate the ginger.

  • 4

    In a medium saucepan, heat a small splash of water or broth over medium heat and sauté the onion, garlic, and ginger until translucent and fragrant.

  • 5

    Add the curry powder and ground cumin to the pan, stirring briefly to toast the spices.

  • 6

    Pour in the lite coconut milk and diced tomatoes, stirring to combine with the spices.

  • 7

    Gently add the cooked lentils and tofu cubes to the sauce. Simmer for about 5-7 minutes to allow the flavors to meld.

  • 8

    Stir in the fresh spinach and cook until just wilted, about 2 minutes.

  • 9

    Season the curry with salt and pepper to taste, then remove from heat.

  • 10

    Serve warm and enjoy your creamy coconut lentil curry.