YOUR SOLIN GENERATED RECIPE
Savor a comforting bowl of Creamy Red Lentil Curry featuring tender red lentils simmered in a light coconut milk base, mixed with hearty chickpeas and cubes of firm tofu. Finished with aromatic onion, garlic, ginger, and a medley of spices, this dish delivers a velvety texture balanced with subtle warmth and vibrant flavors.
INGREDIENTS
0.5 cup Red Lentils (100g)
0.25 cup Lite Coconut Milk (60g)
0.75 cup Canned Chickpeas (130g)
120g Firm Tofu
1 cup Spinach (30g)
0.25 medium Onion (25g)
0.5 cup Diced Tomatoes (120g)
1 tsp Olive Oil (4.5g)
2 cloves Garlic
1 tsp Fresh Ginger
1 tsp Mixed Spices
PREPARATION
Rinse the red lentils thoroughly under cold water and set aside.
Dice the onion finely, mince the garlic, and grate the fresh ginger.
In a medium saucepan, heat the olive oil over medium heat. Sauté the onion, garlic, and ginger until fragrant and translucent.
Add the mixed spices and stir for about 30 seconds to release their aromas.
Add the red lentils, diced tomatoes, lite coconut milk, and drained chickpeas to the saucepan. Stir to combine.
Bring the mixture to a gentle simmer and cook for about 15-20 minutes or until the lentils are tender and the curry has thickened slightly.
While the curry simmers, cut the firm tofu into cubes. Gently fold the tofu and spinach into the curry during the last 5 minutes of simmering to heat through.
Taste and adjust seasonings if needed. Serve warm and enjoy the comforting flavors.