YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chickpea Curry Stew
A vibrant, creamy stew featuring tender chickpeas, silky tofu, and red lentils simmered in a lightly spiced coconut broth. This comforting dish bursts with layers of flavor from aromatic curry and turmeric, complemented by fresh tomatoes, bell pepper, and spinach, creating a hearty yet balanced meal.
INGREDIENTS
2/3 cup canned chickpeas (drained)
150 g extra firm tofu
3 tbsp light coconut milk
1/2 cup cooked red lentils
1/2 cup diced tomatoes
1 cup fresh spinach
1/2 medium red bell pepper
1/4 medium yellow onion
2 cloves garlic
1/2 tsp olive oil
1 tsp curry powder
1/2 tsp turmeric powder
Salt and pepper, to taste
PREPARATION
Heat a small saucepan over medium heat and add the olive oil. Sauté the chopped onion, red bell pepper, and minced garlic until they soften and become fragrant.
Stir in the curry powder and turmeric powder, allowing the spices to bloom for about 30 seconds.
Add the diced tomatoes, light coconut milk, and a splash of water if needed to loosen the sauce.
Gently fold in the drained chickpeas, cooked red lentils, and cubes of extra firm tofu. Let the mixture simmer for 5-7 minutes so the flavors meld together.
Just before finishing, stir in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.
Serve warm and enjoy this nourishing, protein-packed curry stew.