Name: Lentil and Vegetable Curry with Coconut Milk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup Dry red lentils; 6 oz Extra firm tofu; 2 tbsp Full-fat coconut milk; 3 tbsp Nutritional yeast; 1 cup Fresh spinach; 0.5 cup Cauliflower florets; 1 tsp Avocado oil; 1 clove Garlic; 0.5 tsp Fresh ginger; 1 tsp Curry powder; 1.5 cup Water; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lentil and Vegetable Curry with Coconut Milk

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

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Curry with Coconut Milk

Red lentils and tofu simmered in a creamy, spiced coconut broth with fresh spinach for a vibrant and protein-packed meal.

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NUTRITION

Protein

43.5g

Fat

19.3g

Carbs

61.0g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Dry red lentils

6 oz Extra firm tofu

2 tbsp Full-fat coconut milk

3 tbsp Nutritional yeast

1 cup Fresh spinach

0.5 cup Cauliflower florets

1 tsp Avocado oil

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Curry powder

1.5 cup Water

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Press the tofu to remove excess moisture, then cut into bite-sized cubes.
2
Heat the avocado oil in a large pot over medium heat and sauté the minced garlic and grated ginger until fragrant.
3
Stir in the curry powder, sea salt, and black pepper, then add the dry red lentils and water.
4
Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes until the lentils begin to soften.
5
Add the tofu cubes, cauliflower florets, and full-fat coconut milk to the pot.
6
Continue to simmer for another 10 minutes until the cauliflower is tender and the lentils are fully cooked.
7
Stir in the fresh spinach and nutritional yeast, cooking for 1-2 minutes just until the greens are wilted and the sauce is thick.