YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chickpea Curry Stew
Savor a warm, comforting bowl of creamy coconut chickpea curry stew with hearty tofu, chickpeas, and a medley of fragrant spices. This vibrant, one-pot meal delivers a lovely balance of textures — from the tender tofu to the soft-cooked chickpeas — all immersed in a subtly spiced coconut curry broth. Perfect for a nourishing dinner that comforts the soul while supporting your dietary goals.
INGREDIENTS
200g Firm Tofu
1 cup Chickpeas, canned (drained)
1/2 cup Light Coconut Milk
1 tsp Coconut Oil
1/2 medium Onion
2 cloves Garlic
1 tbsp Fresh Ginger
1/2 medium Bell Pepper
1/2 cup Diced Tomatoes, canned
1 cup Fresh Spinach
1 tsp Curry Powder
Salt & Pepper to taste
PREPARATION
Press the tofu to remove excess moisture and cut it into cubes.
Heat the coconut oil in a large pan over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until fragrant and softened.
Add the curry powder and diced bell pepper; stir for about a minute to release the spices’ aroma.
Stir in the tofu cubes and canned chickpeas, mixing well with the spices.
Pour in the light coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer.
Allow the stew to cook for 8-10 minutes, letting the flavors meld and the tofu to absorb the spices.
Fold in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.
Serve the creamy coconut chickpea curry stew warm.