YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chickpea Curry Stew
Enjoy a hearty, flavorful coconut chickpea curry stew that’s both comforting and vibrant. Tender chickpeas and firm tofu mingle with a rich, spiced coconut broth infused with curry, turmeric, and fresh garlic, accented by juicy tomatoes, red onion, and baby spinach. This dish offers a warming blend of spices balanced with creamy coconut milk for a satisfying meal at any time of day.
INGREDIENTS
1 cup canned chickpeas (no salt added)
200g firm tofu
1/3 cup light coconut milk
1/2 cup diced tomatoes (no salt added)
1 cup fresh spinach
1/4 medium red onion
1 garlic clove
1 tbsp curry powder
1/2 tsp turmeric
1 tsp coconut oil
Salt and pepper to taste
PREPARATION
Heat 1 tsp coconut oil in a medium saucepan over medium heat.
Add the quartered red onion and minced garlic; sauté until softened and fragrant, about 2-3 minutes.
Stir in 1 tbsp curry powder and 1/2 tsp turmeric, and cook for another 30 seconds to bloom the spices.
Add the diced tomatoes and light coconut milk, stirring well.
Gently incorporate the 1 cup of drained and rinsed chickpeas and allow the mixture to simmer for 5 minutes.
Cube the 200g firm tofu and add to the saucepan; simmer for an additional 5 minutes so the tofu absorbs the spices.
Fold in 1 cup fresh spinach and let it wilt into the stew.
Season with salt and pepper to taste, then remove from heat.
Serve warm and enjoy your nutritious, creamy coconut chickpea curry stew.