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

Enjoy a hearty, aromatic stew featuring tender chickpeas, silky tofu, and red lentils simmered in a fragrant coconut curry broth. This comforting dish is enlivened with a medley of vegetables and warming spices, creating a satisfying blend of textures and tropical flair.

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NUTRITION

557kcal
Protein
35.0g
Fat
15.2g
Carbs
71.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup chickpeas (drained, ~130g)

150g firm tofu

0.5 cup cooked red lentils (~100g)

0.33 cup light coconut milk (~80g)

1 cup spinach (~30g)

0.5 cup diced tomatoes (~90g)

0.5 medium red bell pepper (~75g)

0.25 medium onion (~25g)

1 garlic clove

1 tsp curry powder

1 tsp fresh grated ginger

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, and set aside.

  • 2

    Cut the tofu into bite-sized cubes.

  • 3

    In a medium saucepan over medium heat, add a splash of water or a little vegetable broth and sauté the quartered onion, minced garlic, and grated ginger until softened and fragrant.

  • 4

    Stir in the curry powder and cook for an additional 30 seconds to bloom the spices.

  • 5

    Add the chickpeas, cubed tofu, and red lentils to the pan. Stir to combine with the spiced onion mixture.

  • 6

    Pour in the light coconut milk and diced tomatoes, then add the chopped red bell pepper. Bring the mixture to a gentle simmer.

  • 7

    Cover and let it cook for about 10 minutes, allowing the lentils to finish cooking and the flavors to meld.

  • 8

    Stir in the spinach and cook for another 2 minutes until wilted.

  • 9

    Taste and adjust seasoning if needed. Serve 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

Enjoy a hearty, aromatic stew featuring tender chickpeas, silky tofu, and red lentils simmered in a fragrant coconut curry broth. This comforting dish is enlivened with a medley of vegetables and warming spices, creating a satisfying blend of textures and tropical flair.

NUTRITION

557kcal
Protein
35.0g
Fat
15.2g
Carbs
71.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup chickpeas (drained, ~130g)

150g firm tofu

0.5 cup cooked red lentils (~100g)

0.33 cup light coconut milk (~80g)

1 cup spinach (~30g)

0.5 cup diced tomatoes (~90g)

0.5 medium red bell pepper (~75g)

0.25 medium onion (~25g)

1 garlic clove

1 tsp curry powder

1 tsp fresh grated ginger

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, and set aside.

  • 2

    Cut the tofu into bite-sized cubes.

  • 3

    In a medium saucepan over medium heat, add a splash of water or a little vegetable broth and sauté the quartered onion, minced garlic, and grated ginger until softened and fragrant.

  • 4

    Stir in the curry powder and cook for an additional 30 seconds to bloom the spices.

  • 5

    Add the chickpeas, cubed tofu, and red lentils to the pan. Stir to combine with the spiced onion mixture.

  • 6

    Pour in the light coconut milk and diced tomatoes, then add the chopped red bell pepper. Bring the mixture to a gentle simmer.

  • 7

    Cover and let it cook for about 10 minutes, allowing the lentils to finish cooking and the flavors to meld.

  • 8

    Stir in the spinach and cook for another 2 minutes until wilted.

  • 9

    Taste and adjust seasoning if needed. Serve warm.