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

Delight in this hearty yet light Creamy Coconut Chickpea Curry Stew. A vibrant medley of tender chickpeas, silky firm tofu, and red lentils simmered in a lightly spiced coconut tomato broth, accented with fresh ginger and garlic. Finished with crisp peas and a handful of spinach, this stew brings comforting flavors with an exotic twist.

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NUTRITION

558kcal
Protein
34.6g
Fat
15.5g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (82g)

100g firm tofu

1/4 cup dry red lentils (50g)

1/3 cup light coconut milk (80g)

1/3 cup frozen peas (45g)

1/4 medium yellow onion (40g)

1 garlic clove (3g)

1 tsp fresh ginger (2g)

1/2 cup canned diced tomatoes (120g)

1 cup fresh spinach (30g)

1 tsp curry powder

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear. Set aside.

  • 2

    Dice the yellow onion and mince the garlic. Grate the fresh ginger.

  • 3

    Heat a nonstick pot over medium heat. Add the diced onion, garlic, and ginger. Sauté until the onion becomes translucent.

  • 4

    Add in the curry powder and stir for about 30 seconds to toast the spices lightly.

  • 5

    Pour in the diced tomatoes, light coconut milk, and add the rinsed red lentils. Allow the mixture to come to a gentle simmer.

  • 6

    Drain and rinse the chickpeas, then add them to the pot. Stir and let the stew simmer for about 10 minutes, or until the red lentils begin to soften.

  • 7

    Cube the firm tofu into bite-sized pieces and add them to the stew. Continue to simmer for another 5 minutes.

  • 8

    Fold in the frozen peas and fresh spinach, letting them heat through and wilt slightly. Season with salt and pepper to taste.

  • 9

    Serve the stew warm, savoring the creamy, comforting flavors melded with the aromatic spices.

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

Delight in this hearty yet light Creamy Coconut Chickpea Curry Stew. A vibrant medley of tender chickpeas, silky firm tofu, and red lentils simmered in a lightly spiced coconut tomato broth, accented with fresh ginger and garlic. Finished with crisp peas and a handful of spinach, this stew brings comforting flavors with an exotic twist.

NUTRITION

558kcal
Protein
34.6g
Fat
15.5g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (82g)

100g firm tofu

1/4 cup dry red lentils (50g)

1/3 cup light coconut milk (80g)

1/3 cup frozen peas (45g)

1/4 medium yellow onion (40g)

1 garlic clove (3g)

1 tsp fresh ginger (2g)

1/2 cup canned diced tomatoes (120g)

1 cup fresh spinach (30g)

1 tsp curry powder

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear. Set aside.

  • 2

    Dice the yellow onion and mince the garlic. Grate the fresh ginger.

  • 3

    Heat a nonstick pot over medium heat. Add the diced onion, garlic, and ginger. Sauté until the onion becomes translucent.

  • 4

    Add in the curry powder and stir for about 30 seconds to toast the spices lightly.

  • 5

    Pour in the diced tomatoes, light coconut milk, and add the rinsed red lentils. Allow the mixture to come to a gentle simmer.

  • 6

    Drain and rinse the chickpeas, then add them to the pot. Stir and let the stew simmer for about 10 minutes, or until the red lentils begin to soften.

  • 7

    Cube the firm tofu into bite-sized pieces and add them to the stew. Continue to simmer for another 5 minutes.

  • 8

    Fold in the frozen peas and fresh spinach, letting them heat through and wilt slightly. Season with salt and pepper to taste.

  • 9

    Serve the stew warm, savoring the creamy, comforting flavors melded with the aromatic spices.