YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chickpea Curry Stew
A comforting and creamy chickpea curry stew with a tropical twist, combining tender chickpeas and firm tofu in a lightly spiced, coconut-infused sauce. This stew is simmered with fresh diced tomatoes, a handful of spinach, and aromatic ginger and garlic, finished with a sprinkle of nutritional yeast for an extra protein boost.
INGREDIENTS
1 cup cooked Chickpeas (164g)
120g Firm Tofu
1/2 cup Lite Coconut Milk (120g)
1 cup Diced Tomatoes (180g)
1 cup Fresh Spinach (30g)
1/2 medium Onion (50g)
2 cloves Garlic
1 teaspoon Fresh Ginger
1.5 teaspoons Curry Powder
1 teaspoon Coconut Oil
1 tablespoon Nutritional Yeast
PREPARATION
Heat the coconut oil in a medium saucepan over medium heat.
Sauté the chopped onion, minced garlic, and grated ginger until fragrant and softened, about 2-3 minutes.
Add the curry powder and stir for an additional 30 seconds to bloom the spices.
Stir in the diced tomatoes and bring to a simmer.
Add the cooked chickpeas and gently mix.
Crumble the firm tofu into the saucepan and pour in the lite coconut milk.
Allow the stew to simmer for 8-10 minutes so the flavors meld together.
Fold in the fresh spinach and let it wilt.
Finish by stirring in the nutritional yeast and season with salt and pepper to taste.
Serve warm and enjoy this creamy, protein-packed curry stew.