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 hearty bowl of creamy red lentil curry infused with aromatic spices, tender chunks of tofu, and the delightful crunch of chickpeas, all simmered in a silky light coconut milk. This dish brings warmth and balance in every spoonful while offering a satisfying blend of textures and flavors perfect for any meal of the day.

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NUTRITION

582kcal
Protein
40.3g
Fat
14.8g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils

1/2 cup canned Chickpeas

75 grams Extra-firm Tofu

1/3 cup Light Coconut Milk

1/2 cup canned Diced Tomatoes

1 cup fresh Spinach

1/4 medium Red Onion

2 cloves Garlic

1 tsp Fresh Ginger

2 tsp mixed Curry Powder, Turmeric, Cumin, and Salt

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside. If using dry lentils, cook them until tender and drain.

  • 2

    Heat a non-stick pan over medium heat and add the diced red onion, garlic, and grated ginger. Sauté until fragrant and the onions are translucent.

  • 3

    Add the mixed spices (curry powder, turmeric, cumin, and salt) to the pan, stirring for about 30 seconds to bloom the flavors.

  • 4

    Pour in the diced tomatoes and light coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

  • 5

    Add the cooked red lentils, chickpeas, and diced extra-firm tofu into the pan. Simmer for 5-7 minutes to allow the flavors to meld.

  • 6

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

  • 7

    Taste and adjust seasonings if needed. Serve hot, garnished with a sprinkle of fresh herbs if desired.

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 hearty bowl of creamy red lentil curry infused with aromatic spices, tender chunks of tofu, and the delightful crunch of chickpeas, all simmered in a silky light coconut milk. This dish brings warmth and balance in every spoonful while offering a satisfying blend of textures and flavors perfect for any meal of the day.

NUTRITION

582kcal
Protein
40.3g
Fat
14.8g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils

1/2 cup canned Chickpeas

75 grams Extra-firm Tofu

1/3 cup Light Coconut Milk

1/2 cup canned Diced Tomatoes

1 cup fresh Spinach

1/4 medium Red Onion

2 cloves Garlic

1 tsp Fresh Ginger

2 tsp mixed Curry Powder, Turmeric, Cumin, and Salt

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside. If using dry lentils, cook them until tender and drain.

  • 2

    Heat a non-stick pan over medium heat and add the diced red onion, garlic, and grated ginger. Sauté until fragrant and the onions are translucent.

  • 3

    Add the mixed spices (curry powder, turmeric, cumin, and salt) to the pan, stirring for about 30 seconds to bloom the flavors.

  • 4

    Pour in the diced tomatoes and light coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

  • 5

    Add the cooked red lentils, chickpeas, and diced extra-firm tofu into the pan. Simmer for 5-7 minutes to allow the flavors to meld.

  • 6

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

  • 7

    Taste and adjust seasonings if needed. Serve hot, garnished with a sprinkle of fresh herbs if desired.