Creamy Coconut Lentil Curry with Spinach

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

Creamy Coconut Lentil Curry with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Spinach

Savor a warm and comforting bowl of creamy coconut lentil curry infused with aromatic spices, tender tofu, hearty chickpeas, and fresh spinach. This vibrant dish delivers a delicate balance of tangy tomatoes and subtle coconut sweetness, making it a nourishing and flavorful meal perfect for any time of day.

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NUTRITION

605kcal
Protein
37.4g
Fat
17.8g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

100g extra firm tofu

1/2 cup cooked chickpeas (82g)

1/4 cup light coconut milk (60ml)

1 cup fresh spinach (30g)

1/2 cup diced tomatoes (122g)

1/4 medium onion, diced (25g)

1/4 tsp coconut oil

2 cloves garlic, minced

1 tsp fresh grated ginger

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils and place them in a pot with water; simmer until tender (about 15-20 minutes) and set aside.

  • 2

    In a wok or large saucepan, warm the coconut oil over medium heat and sauté the diced onion until soft and translucent.

  • 3

    Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.

  • 4

    Stir in the ground turmeric, cumin, and coriander to toast the spices lightly.

  • 5

    Add the diced tomatoes and light coconut milk to the pan, stirring well to combine and bring to a gentle simmer.

  • 6

    Fold in the cooked red lentils, cubed tofu, and chickpeas; let the curry simmer for another 5-7 minutes, allowing the flavors to meld.

  • 7

    Gently stir in the fresh spinach and season with salt and pepper to taste, cooking until the spinach has wilted.

  • 8

    Serve hot and enjoy your hearty, protein-packed, creamy coconut lentil curry.

Creamy Coconut Lentil Curry with Spinach

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

Creamy Coconut Lentil Curry with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Spinach

Savor a warm and comforting bowl of creamy coconut lentil curry infused with aromatic spices, tender tofu, hearty chickpeas, and fresh spinach. This vibrant dish delivers a delicate balance of tangy tomatoes and subtle coconut sweetness, making it a nourishing and flavorful meal perfect for any time of day.

NUTRITION

605kcal
Protein
37.4g
Fat
17.8g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

100g extra firm tofu

1/2 cup cooked chickpeas (82g)

1/4 cup light coconut milk (60ml)

1 cup fresh spinach (30g)

1/2 cup diced tomatoes (122g)

1/4 medium onion, diced (25g)

1/4 tsp coconut oil

2 cloves garlic, minced

1 tsp fresh grated ginger

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils and place them in a pot with water; simmer until tender (about 15-20 minutes) and set aside.

  • 2

    In a wok or large saucepan, warm the coconut oil over medium heat and sauté the diced onion until soft and translucent.

  • 3

    Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.

  • 4

    Stir in the ground turmeric, cumin, and coriander to toast the spices lightly.

  • 5

    Add the diced tomatoes and light coconut milk to the pan, stirring well to combine and bring to a gentle simmer.

  • 6

    Fold in the cooked red lentils, cubed tofu, and chickpeas; let the curry simmer for another 5-7 minutes, allowing the flavors to meld.

  • 7

    Gently stir in the fresh spinach and season with salt and pepper to taste, cooking until the spinach has wilted.

  • 8

    Serve hot and enjoy your hearty, protein-packed, creamy coconut lentil curry.