Creamy Coconut Chickpea Curry with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea Curry with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry with Fresh Herbs

A comforting, vibrant curry featuring a medley of hearty chickpeas, red lentils, and silky tofu simmered in a light coconut milk sauce, enriched with warming spices and bright fresh herbs. Perfect for a nutritious, well-balanced meal that delights the senses.

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NUTRITION

575kcal
Protein
35.2g
Fat
20.6g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

1/4 cup dry red lentils

4 ounces firm tofu

1/4 cup light coconut milk

1 cup fresh spinach

1/4 cup tomato puree

1/4 medium yellow onion

2 cloves garlic

1 teaspoon fresh grated ginger

1 teaspoon olive oil

1 teaspoon curry powder

1/2 teaspoon turmeric

1/2 teaspoon cumin

2 tablespoons fresh cilantro

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the finely chopped yellow onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and soft.

  • 3

    Stir in the curry powder, turmeric, and cumin, and toast the spices lightly to enhance their aroma.

  • 4

    Pour in the tomato puree and light coconut milk, stirring to combine with the spices.

  • 5

    Add the red lentils and canned chickpeas along with 1/2 cup of water. Bring to a gentle simmer and cook for about 10 minutes, allowing the lentils to soften.

  • 6

    Cube the firm tofu and gently stir into the curry. Allow it to simmer for an additional 5 minutes so the tofu absorbs the flavors.

  • 7

    Fold in the fresh spinach and let it wilt into the curry.

  • 8

    Taste and adjust seasonings with salt and pepper as needed.

  • 9

    Serve the curry hot, garnished with fresh cilantro for a burst of herbaceous brightness.

Creamy Coconut Chickpea Curry with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea Curry with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry with Fresh Herbs

A comforting, vibrant curry featuring a medley of hearty chickpeas, red lentils, and silky tofu simmered in a light coconut milk sauce, enriched with warming spices and bright fresh herbs. Perfect for a nutritious, well-balanced meal that delights the senses.

NUTRITION

575kcal
Protein
35.2g
Fat
20.6g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

1/4 cup dry red lentils

4 ounces firm tofu

1/4 cup light coconut milk

1 cup fresh spinach

1/4 cup tomato puree

1/4 medium yellow onion

2 cloves garlic

1 teaspoon fresh grated ginger

1 teaspoon olive oil

1 teaspoon curry powder

1/2 teaspoon turmeric

1/2 teaspoon cumin

2 tablespoons fresh cilantro

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the finely chopped yellow onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and soft.

  • 3

    Stir in the curry powder, turmeric, and cumin, and toast the spices lightly to enhance their aroma.

  • 4

    Pour in the tomato puree and light coconut milk, stirring to combine with the spices.

  • 5

    Add the red lentils and canned chickpeas along with 1/2 cup of water. Bring to a gentle simmer and cook for about 10 minutes, allowing the lentils to soften.

  • 6

    Cube the firm tofu and gently stir into the curry. Allow it to simmer for an additional 5 minutes so the tofu absorbs the flavors.

  • 7

    Fold in the fresh spinach and let it wilt into the curry.

  • 8

    Taste and adjust seasonings with salt and pepper as needed.

  • 9

    Serve the curry hot, garnished with fresh cilantro for a burst of herbaceous brightness.