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

A warm, comforting curry that melds the earthiness of red lentils with the creaminess of light coconut milk, accented by aromatic spices and a hint of ginger and garlic. This vibrant dish delivers a delightful balance of flavors and a satisfying texture that makes it a perfect meal any time of day.

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NUTRITION

603kcal
Protein
34.7g
Fat
16.5g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils (100g)

1/3 cup light coconut milk (80ml)

50g firm tofu

1/2 medium yellow onion (50g)

1 garlic clove

1 teaspoon fresh ginger

1/2 cup diced tomatoes (120g)

1 cup fresh spinach

1 teaspoon curry powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 cup water

1 tablespoon fresh cilantro

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Heat a non-stick pot over medium heat and add the chopped onion, minced garlic, and grated ginger. Sauté until the onion softens.

  • 3

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

  • 4

    Add the rinsed lentils, diced tomatoes, and water to the pot. Bring to a simmer and cook for about 15-20 minutes until the lentils soften.

  • 5

    Gently fold in the light coconut milk and diced firm tofu. Let the curry simmer for another 5 minutes to meld the flavors.

  • 6

    Stir in the fresh spinach until wilted, then remove the pot from heat.

  • 7

    Serve the curry hot, garnished with chopped fresh cilantro. Enjoy as a hearty, comforting meal.

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

A warm, comforting curry that melds the earthiness of red lentils with the creaminess of light coconut milk, accented by aromatic spices and a hint of ginger and garlic. This vibrant dish delivers a delightful balance of flavors and a satisfying texture that makes it a perfect meal any time of day.

NUTRITION

603kcal
Protein
34.7g
Fat
16.5g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils (100g)

1/3 cup light coconut milk (80ml)

50g firm tofu

1/2 medium yellow onion (50g)

1 garlic clove

1 teaspoon fresh ginger

1/2 cup diced tomatoes (120g)

1 cup fresh spinach

1 teaspoon curry powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 cup water

1 tablespoon fresh cilantro

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Heat a non-stick pot over medium heat and add the chopped onion, minced garlic, and grated ginger. Sauté until the onion softens.

  • 3

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

  • 4

    Add the rinsed lentils, diced tomatoes, and water to the pot. Bring to a simmer and cook for about 15-20 minutes until the lentils soften.

  • 5

    Gently fold in the light coconut milk and diced firm tofu. Let the curry simmer for another 5 minutes to meld the flavors.

  • 6

    Stir in the fresh spinach until wilted, then remove the pot from heat.

  • 7

    Serve the curry hot, garnished with chopped fresh cilantro. Enjoy as a hearty, comforting meal.