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 rich, velvety stew that blends hearty chickpeas, silky coconut milk, protein-packed tofu and lentils with a vibrant mix of tomatoes, spinach, and aromatic spices for a satisfying meal any time of day.

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NUTRITION

601kcal
Protein
35.3g
Fat
17.1g
Carbs
81.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1/2 cup Lite Coconut Milk (120g)

100g Firm Tofu

1/2 cup Cooked Lentils (100g)

1/2 cup Diced Tomatoes (120g)

1/4 cup Chopped Onion (40g)

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 cup Fresh Spinach (30g)

1 tsp Curry Powder

1 tsp Ground Cumin

Salt & Black Pepper to taste

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PREPARATION

  • 1

    In a large pot, heat a splash of water or a drizzle of oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.

  • 2

    Stir in the curry powder and ground cumin, letting the spices bloom for about a minute.

  • 3

    Add the diced tomatoes and cook for another 2 minutes, allowing the flavors to meld.

  • 4

    Mix in the cooked chickpeas, cooked lentils, and diced firm tofu. Pour in the lite coconut milk and bring the mixture to a gentle simmer.

  • 5

    Allow the stew to simmer for 8-10 minutes so that all the flavors combine. Adjust thickness by adding a splash of water if needed.

  • 6

    Fold in the fresh spinach and season with salt and black pepper. Cook for an additional 2 minutes until the spinach wilts.

  • 7

    Taste and adjust seasoning if necessary before serving. Enjoy your creamy coconut chickpea curry stew hot, perfect for breakfast, lunch, or dinner.

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 rich, velvety stew that blends hearty chickpeas, silky coconut milk, protein-packed tofu and lentils with a vibrant mix of tomatoes, spinach, and aromatic spices for a satisfying meal any time of day.

NUTRITION

601kcal
Protein
35.3g
Fat
17.1g
Carbs
81.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1/2 cup Lite Coconut Milk (120g)

100g Firm Tofu

1/2 cup Cooked Lentils (100g)

1/2 cup Diced Tomatoes (120g)

1/4 cup Chopped Onion (40g)

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 cup Fresh Spinach (30g)

1 tsp Curry Powder

1 tsp Ground Cumin

Salt & Black Pepper to taste

PREPARATION

  • 1

    In a large pot, heat a splash of water or a drizzle of oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.

  • 2

    Stir in the curry powder and ground cumin, letting the spices bloom for about a minute.

  • 3

    Add the diced tomatoes and cook for another 2 minutes, allowing the flavors to meld.

  • 4

    Mix in the cooked chickpeas, cooked lentils, and diced firm tofu. Pour in the lite coconut milk and bring the mixture to a gentle simmer.

  • 5

    Allow the stew to simmer for 8-10 minutes so that all the flavors combine. Adjust thickness by adding a splash of water if needed.

  • 6

    Fold in the fresh spinach and season with salt and black pepper. Cook for an additional 2 minutes until the spinach wilts.

  • 7

    Taste and adjust seasoning if necessary before serving. Enjoy your creamy coconut chickpea curry stew hot, perfect for breakfast, lunch, or dinner.