Creamy Coconut Lentil Curry with Roasted Cauliflower and 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 Roasted Cauliflower and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Roasted Cauliflower and Fresh Spinach

A vibrant, creamy lentil curry that pairs silky red lentils with tender roasted cauliflower and fresh spinach, all simmered in a subtly spiced coconut tomato broth. This dish delivers a warming, satisfying blend of textures and flavors perfect for a nourishing dinner.

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NUTRITION

581kcal
Protein
35.7g
Fat
7.2g
Carbs
91.5g

SERVINGS

1 serving

INGREDIENTS

120 grams Dry Red Lentils

1 cup Cauliflower (roasted)

1 cup Fresh Spinach

1/4 cup Light Canned Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 tsp Curry Powder

1 tsp Ground Turmeric

Pinch of Salt

2 cups Water

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets with a drizzle of oil, a pinch of salt, and a dash of curry powder, then roast on a baking sheet for about 20-25 minutes until tender and slightly golden.

  • 2

    Rinse the red lentils under cold water until the water runs clear.

  • 3

    In a medium saucepan, heat a small amount of oil over medium heat. Sauté the finely chopped onion and minced garlic until softened and translucent.

  • 4

    Add the rinsed red lentils to the saucepan along with the diced tomatoes, coconut milk, water, ground turmeric, and the remaining curry powder. Bring to a simmer.

  • 5

    Let the curry simmer for about 20 minutes, stirring occasionally, until the lentils are cooked and the mixture has thickened slightly. Add a pinch of salt to taste.

  • 6

    Just before serving, stir in the fresh spinach and allow it to wilt into the curry.

  • 7

    Plate the lentil curry in a bowl and top with the roasted cauliflower. Serve warm and enjoy the blend of creamy, spiced flavors.

Creamy Coconut Lentil Curry with Roasted Cauliflower and 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 Roasted Cauliflower and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Roasted Cauliflower and Fresh Spinach

A vibrant, creamy lentil curry that pairs silky red lentils with tender roasted cauliflower and fresh spinach, all simmered in a subtly spiced coconut tomato broth. This dish delivers a warming, satisfying blend of textures and flavors perfect for a nourishing dinner.

NUTRITION

581kcal
Protein
35.7g
Fat
7.2g
Carbs
91.5g

SERVINGS

1 serving

INGREDIENTS

120 grams Dry Red Lentils

1 cup Cauliflower (roasted)

1 cup Fresh Spinach

1/4 cup Light Canned Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 tsp Curry Powder

1 tsp Ground Turmeric

Pinch of Salt

2 cups Water

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets with a drizzle of oil, a pinch of salt, and a dash of curry powder, then roast on a baking sheet for about 20-25 minutes until tender and slightly golden.

  • 2

    Rinse the red lentils under cold water until the water runs clear.

  • 3

    In a medium saucepan, heat a small amount of oil over medium heat. Sauté the finely chopped onion and minced garlic until softened and translucent.

  • 4

    Add the rinsed red lentils to the saucepan along with the diced tomatoes, coconut milk, water, ground turmeric, and the remaining curry powder. Bring to a simmer.

  • 5

    Let the curry simmer for about 20 minutes, stirring occasionally, until the lentils are cooked and the mixture has thickened slightly. Add a pinch of salt to taste.

  • 6

    Just before serving, stir in the fresh spinach and allow it to wilt into the curry.

  • 7

    Plate the lentil curry in a bowl and top with the roasted cauliflower. Serve warm and enjoy the blend of creamy, spiced flavors.