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

Enjoy a warm, hearty stew featuring tender chickpeas, silky tofu, and red lentils simmered in a fragrant coconut curry sauce, perfectly balanced with fresh spinach and spices for an uplifting and nourishing meal.

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NUTRITION

608kcal
Protein
33.7g
Fat
21.7g
Carbs
73.5g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Chickpeas (210g)

150g Extra-Firm Tofu

1/4 cup Red Lentils (dry, ~45g)

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1 medium Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Curry Powder

1 tsp Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Cut the tofu into cubes and set aside.

  • 2

    Finely chop the onion and garlic.

  • 3

    In a medium pot, warm the olive oil over medium heat. Sauté the chopped onion and garlic until translucent, about 3-4 minutes.

  • 4

    Stir in the curry powder and turmeric and cook for an additional 1 minute to release the spices’ aroma.

  • 5

    Add the chickpeas, tofu cubes, and red lentils, stirring well to coat with the spices.

  • 6

    Pour in the diced tomatoes and light coconut milk along with 1 cup of water. Bring the mixture to a simmer.

  • 7

    Allow the stew to simmer for 15-20 minutes, or until the red lentils are tender and the flavors have melded together.

  • 8

    Stir in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy your hearty, creamy coconut chickpea curry stew.

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

Enjoy a warm, hearty stew featuring tender chickpeas, silky tofu, and red lentils simmered in a fragrant coconut curry sauce, perfectly balanced with fresh spinach and spices for an uplifting and nourishing meal.

NUTRITION

608kcal
Protein
33.7g
Fat
21.7g
Carbs
73.5g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Chickpeas (210g)

150g Extra-Firm Tofu

1/4 cup Red Lentils (dry, ~45g)

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1 medium Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Curry Powder

1 tsp Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Cut the tofu into cubes and set aside.

  • 2

    Finely chop the onion and garlic.

  • 3

    In a medium pot, warm the olive oil over medium heat. Sauté the chopped onion and garlic until translucent, about 3-4 minutes.

  • 4

    Stir in the curry powder and turmeric and cook for an additional 1 minute to release the spices’ aroma.

  • 5

    Add the chickpeas, tofu cubes, and red lentils, stirring well to coat with the spices.

  • 6

    Pour in the diced tomatoes and light coconut milk along with 1 cup of water. Bring the mixture to a simmer.

  • 7

    Allow the stew to simmer for 15-20 minutes, or until the red lentils are tender and the flavors have melded together.

  • 8

    Stir in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy your hearty, creamy coconut chickpea curry stew.