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

A comforting, creamy stew featuring tender chickpeas, lentils, and tofu simmered in a fragrant coconut curry broth enriched with fresh spinach, diced tomatoes, and aromatic spices. Enjoy a balanced dish that's both hearty and nourishing for any meal of the day.

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NUTRITION

590kcal
Protein
32.8g
Fat
18.4g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

0.5 cup cooked Red Lentils

0.25 cup Light Coconut Milk

100g Firm Tofu

1 cup Fresh Spinach

0.5 cup Diced Tomatoes

0.5 medium Onion

0.5 medium Bell Pepper

2 cloves Garlic

1 tbsp Fresh Ginger

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and drain chickpeas and red lentils, and press the tofu to remove excess moisture before cutting into cubes.

  • 2

    In a large saucepan, heat a small drizzle of water or vegetable broth over medium heat. Sauté the chopped half onion, diced bell pepper, minced garlic, and grated ginger until fragrant, about 2-3 minutes.

  • 3

    Stir in the curry powder and cook for an additional minute.

  • 4

    Add the chickpeas and red lentils along with the diced tomatoes. Pour in the light coconut milk and a splash of water if necessary to achieve your desired stew consistency.

  • 5

    Bring the mixture to a gentle simmer and add the tofu cubes. Let simmer for about 10 minutes until the lentils are tender.

  • 6

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

  • 7

    Taste and adjust seasonings as needed before serving warm.

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

A comforting, creamy stew featuring tender chickpeas, lentils, and tofu simmered in a fragrant coconut curry broth enriched with fresh spinach, diced tomatoes, and aromatic spices. Enjoy a balanced dish that's both hearty and nourishing for any meal of the day.

NUTRITION

590kcal
Protein
32.8g
Fat
18.4g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

0.5 cup cooked Red Lentils

0.25 cup Light Coconut Milk

100g Firm Tofu

1 cup Fresh Spinach

0.5 cup Diced Tomatoes

0.5 medium Onion

0.5 medium Bell Pepper

2 cloves Garlic

1 tbsp Fresh Ginger

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain chickpeas and red lentils, and press the tofu to remove excess moisture before cutting into cubes.

  • 2

    In a large saucepan, heat a small drizzle of water or vegetable broth over medium heat. Sauté the chopped half onion, diced bell pepper, minced garlic, and grated ginger until fragrant, about 2-3 minutes.

  • 3

    Stir in the curry powder and cook for an additional minute.

  • 4

    Add the chickpeas and red lentils along with the diced tomatoes. Pour in the light coconut milk and a splash of water if necessary to achieve your desired stew consistency.

  • 5

    Bring the mixture to a gentle simmer and add the tofu cubes. Let simmer for about 10 minutes until the lentils are tender.

  • 6

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

  • 7

    Taste and adjust seasonings as needed before serving warm.