YOUR SOLIN GENERATED RECIPE
Creamy Coconut Red Lentil Curry Bowl
Enjoy a warming bowl of creamy coconut red lentil curry infused with aromatic spices, tender chunks of tofu, and vibrant garden vegetables. This hearty bowl bursts with rich flavors and a velvety texture from light coconut milk, making it a perfect comforting meal for any time of day.
INGREDIENTS
50g dry red lentils
100ml light coconut milk
150g firm tofu
50g fresh spinach
1 medium diced tomato (approx 120g)
0.5 small diced onion (approx 50g)
2 cloves minced garlic
1 tsp coconut oil
1 tbsp red curry paste
0.5 tsp ground turmeric
0.5 tsp ground cumin
Salt & pepper to taste
PREPARATION
Rinse the red lentils thoroughly under cold water. In a small saucepan, add the lentils with about 1.5 cups of water. Bring to a simmer and cook for about 15-20 minutes until tender, stirring occasionally.
While lentils are cooking, press the firm tofu lightly with a paper towel and cut into cubes.
Heat the coconut oil in a medium skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
Stir in the red curry paste, ground turmeric, and ground cumin, allowing the spices to bloom for about a minute.
Add the tofu cubes to the skillet and gently toss, allowing them to absorb the spices for 2-3 minutes.
Pour in the light coconut milk and add the cooked red lentils. Mix well and let the curry simmer for another 5 minutes so the flavors meld together.
Stir in the diced tomato and fresh spinach, cooking until the spinach wilts, about 2 minutes. Season with sea salt and black pepper to taste.
Serve the curry bowl warm. Enjoy your nourishing, protein-packed creamy coconut red lentil curry bowl!