YOUR SOLIN GENERATED RECIPE
Creamy Coconut Red Lentil Curry
Savor the aromatic and comforting flavors of this creamy coconut red lentil curry. A hearty blend of red lentils and chickpeas simmered with diced tomatoes, fresh spinach, and a warming mix of curry spices, this dish delivers a luxurious, velvety texture with a subtle kick of ginger and garlic. Perfectly balanced to fuel your body while keeping your tastebuds delighted.
INGREDIENTS
1/2 cup dry red lentils (approx 100g)
1/2 cup canned chickpeas, drained (approx 82g)
2 tbsp light coconut milk (approx 30g)
1/2 cup diced tomatoes (approx 123g)
1 cup fresh spinach (approx 30g)
1 small onion, chopped (approx 70g)
2 cloves garlic, minced (approx 6g)
1 tsp grated fresh ginger (approx 2g)
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp ground turmeric
Salt & pepper to taste
A pinch of red chili flakes
PREPARATION
Rinse the red lentils under cold water and set aside.
Heat a small amount of water or a splash of coconut milk in a large saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and aromatic.
Stir in the curry powder, ground cumin, ground turmeric, and red chili flakes. Toast the spices for about 1 minute to release their flavors.
Add the red lentils and diced tomatoes to the pan, stirring to combine with the spices and aromatics.
Pour in the light coconut milk and about 1 cup of water. Bring the mixture to a simmer and let it cook for 15-20 minutes, or until the lentils have softened and broken down, stirring occasionally.
Add the drained chickpeas and fresh spinach, allowing the spinach to wilt into the curry. Season with salt and pepper to taste.
Simmer for an additional 5 minutes to meld the flavors.
Serve hot, enjoying the rich and creamy texture along with the balanced spices.