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 comforting bowl of Creamy Coconut Red Lentil Curry that offers vibrant spices and a delicate creaminess from light coconut milk. This dish combines red lentils, extra-firm tofu, and chickpeas with fresh spinach and tomatoes, making for a hearty and satisfying meal with a balanced blend of protein and warm spices.

Try 7 days free, then $12.99 / mo.

NUTRITION

541kcal
Protein
36.3g
Fat
18.5g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dried red lentils (64g)

150g extra-firm tofu

1/3 cup chickpeas (50g)

1/2 cup light coconut milk (120ml)

1 cup fresh spinach

1/2 cup diced tomatoes (120g)

1/4 cup chopped onion (40g)

2 cloves garlic

1 tsp curry powder

1 tsp turmeric

Salt and pepper to taste

1.5 cups water

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Press the extra-firm tofu gently to remove excess moisture and cut it into cubes.

  • 3

    In a medium saucepan, heat a splash of water or a teaspoon of oil if desired, then sauté the chopped onion and minced garlic until translucent.

  • 4

    Stir in the curry powder and turmeric, allowing the spices to bloom for a minute.

  • 5

    Add the red lentils, chickpeas, and tofu into the pan. Pour in the water and bring the mixture to a simmer.

  • 6

    Mix in the light coconut milk and diced tomatoes. Allow the curry to simmer gently for about 15-20 minutes, or until the lentils are tender and have absorbed most of the liquid.

  • 7

    In the last few minutes of cooking, add the fresh spinach and stir until it wilts.

  • 8

    Season with salt and pepper to taste, and serve hot.

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 comforting bowl of Creamy Coconut Red Lentil Curry that offers vibrant spices and a delicate creaminess from light coconut milk. This dish combines red lentils, extra-firm tofu, and chickpeas with fresh spinach and tomatoes, making for a hearty and satisfying meal with a balanced blend of protein and warm spices.

NUTRITION

541kcal
Protein
36.3g
Fat
18.5g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dried red lentils (64g)

150g extra-firm tofu

1/3 cup chickpeas (50g)

1/2 cup light coconut milk (120ml)

1 cup fresh spinach

1/2 cup diced tomatoes (120g)

1/4 cup chopped onion (40g)

2 cloves garlic

1 tsp curry powder

1 tsp turmeric

Salt and pepper to taste

1.5 cups water

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    Press the extra-firm tofu gently to remove excess moisture and cut it into cubes.

  • 3

    In a medium saucepan, heat a splash of water or a teaspoon of oil if desired, then sauté the chopped onion and minced garlic until translucent.

  • 4

    Stir in the curry powder and turmeric, allowing the spices to bloom for a minute.

  • 5

    Add the red lentils, chickpeas, and tofu into the pan. Pour in the water and bring the mixture to a simmer.

  • 6

    Mix in the light coconut milk and diced tomatoes. Allow the curry to simmer gently for about 15-20 minutes, or until the lentils are tender and have absorbed most of the liquid.

  • 7

    In the last few minutes of cooking, add the fresh spinach and stir until it wilts.

  • 8

    Season with salt and pepper to taste, and serve hot.