Creamy Coconut Lentil Curry with Fresh Spinach and Toasted Cashews

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 and Toasted Cashews

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Fresh Spinach and Toasted Cashews

A vibrant and warming lentil curry featuring silky red lentils simmered in a light coconut milk base with fragrant ginger, garlic, and spices. Fresh spinach adds a burst of color and nutrients, while toasted cashews provide a delightful crunch, making every bite a balanced blend of creaminess and texture.

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NUTRITION

558kcal
Protein
32.3g
Fat
16.2g
Carbs
78.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked red lentils (300g)

2 cups fresh spinach (60g)

1/4 cup light coconut milk (60g)

1 tablespoon toasted cashews (8g)

1/2 cup diced tomatoes (120g)

1/4 medium onion (25g)

1 clove garlic

1 teaspoon fresh grated ginger

1 teaspoon coconut oil

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the coconut oil in a saucepan over medium heat.

  • 2

    Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.

  • 3

    Stir in the ground cumin and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the diced tomatoes and let them simmer for 2-3 minutes to meld with the spices.

  • 5

    Mix in the pre-cooked red lentils and pour in the light coconut milk. Stir to combine all ingredients.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 5 minutes so the flavors marry together.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Season with salt and pepper to taste.

  • 9

    Serve the curry in a bowl and sprinkle the toasted cashews on top for added crunch.

Creamy Coconut Lentil Curry with Fresh Spinach and Toasted Cashews

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 and Toasted Cashews

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lentil Curry with Fresh Spinach and Toasted Cashews

A vibrant and warming lentil curry featuring silky red lentils simmered in a light coconut milk base with fragrant ginger, garlic, and spices. Fresh spinach adds a burst of color and nutrients, while toasted cashews provide a delightful crunch, making every bite a balanced blend of creaminess and texture.

NUTRITION

558kcal
Protein
32.3g
Fat
16.2g
Carbs
78.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked red lentils (300g)

2 cups fresh spinach (60g)

1/4 cup light coconut milk (60g)

1 tablespoon toasted cashews (8g)

1/2 cup diced tomatoes (120g)

1/4 medium onion (25g)

1 clove garlic

1 teaspoon fresh grated ginger

1 teaspoon coconut oil

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the coconut oil in a saucepan over medium heat.

  • 2

    Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.

  • 3

    Stir in the ground cumin and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the diced tomatoes and let them simmer for 2-3 minutes to meld with the spices.

  • 5

    Mix in the pre-cooked red lentils and pour in the light coconut milk. Stir to combine all ingredients.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 5 minutes so the flavors marry together.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Season with salt and pepper to taste.

  • 9

    Serve the curry in a bowl and sprinkle the toasted cashews on top for added crunch.