Creamy Coconut Chickpea Curry Stew

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

Creamy Coconut Chickpea Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry Stew

Savor a warm and hearty stew that melds the creaminess of light coconut milk with tender chickpeas, firm tofu, and red lentils. Infused with aromatic spices like ginger, garlic, and cumin, this curry delights with every spoonful while delivering a comforting balance of protein, fiber, and vibrant flavors.

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NUTRITION

563kcal
Protein
35.4g
Fat
14.2g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, canned, drained (164g)

100g Firm Tofu

1/2 cup Cooked Red Lentils (100g)

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (120g)

1 cup Spinach (30g)

1/4 medium Onion (25g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

Spices: Chili Powder, Turmeric, Cumin, Salt (a pinch each)

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PREPARATION

  • 1

    Heat a large pot over medium heat and add a splash of water or a light cooking spray if desired.

  • 2

    Sauté the finely chopped onion, garlic, and grated ginger until fragrant and softened, about 3 minutes.

  • 3

    Stir in the spices (chili powder, turmeric, cumin, and a pinch of salt) and toast them briefly to release their aroma.

  • 4

    Add the chickpeas, cooked red lentils, and diced tomatoes to the pot. Stir to combine with the spice mixture.

  • 5

    Cube the firm tofu and gently incorporate into the stew.

  • 6

    Pour in the light coconut milk and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.

  • 7

    Fold in the fresh spinach and simmer until just wilted, about 2 minutes.

  • 8

    Taste and adjust seasonings as needed, then serve hot as a nourishing meal.

Creamy Coconut Chickpea Curry Stew

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

Creamy Coconut Chickpea Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry Stew

Savor a warm and hearty stew that melds the creaminess of light coconut milk with tender chickpeas, firm tofu, and red lentils. Infused with aromatic spices like ginger, garlic, and cumin, this curry delights with every spoonful while delivering a comforting balance of protein, fiber, and vibrant flavors.

NUTRITION

563kcal
Protein
35.4g
Fat
14.2g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, canned, drained (164g)

100g Firm Tofu

1/2 cup Cooked Red Lentils (100g)

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (120g)

1 cup Spinach (30g)

1/4 medium Onion (25g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

Spices: Chili Powder, Turmeric, Cumin, Salt (a pinch each)

PREPARATION

  • 1

    Heat a large pot over medium heat and add a splash of water or a light cooking spray if desired.

  • 2

    Sauté the finely chopped onion, garlic, and grated ginger until fragrant and softened, about 3 minutes.

  • 3

    Stir in the spices (chili powder, turmeric, cumin, and a pinch of salt) and toast them briefly to release their aroma.

  • 4

    Add the chickpeas, cooked red lentils, and diced tomatoes to the pot. Stir to combine with the spice mixture.

  • 5

    Cube the firm tofu and gently incorporate into the stew.

  • 6

    Pour in the light coconut milk and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.

  • 7

    Fold in the fresh spinach and simmer until just wilted, about 2 minutes.

  • 8

    Taste and adjust seasonings as needed, then serve hot as a nourishing meal.