Creamy Coconut Curry Chickpea Stew

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

Creamy Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chickpea Stew

Savor this comforting, vibrant stew where tender chickpeas, savory tofu, and velvety red lentils simmer in a fragrant coconut curry broth, perfectly balanced with a hint of ginger, garlic, and leafy spinach. Every spoonful delivers a satisfying blend of creamy texture and warm spices that makes this dish an inviting and nourishing meal any time of day.

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NUTRITION

596kcal
Protein
34.6g
Fat
22.1g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup canned chickpeas (drained)

150g firm tofu

1/2 cup cooked red lentils

1/4 cup light coconut milk

1 small onion

1 cup fresh spinach

2 cloves garlic

1 tsp fresh ginger

1 tbsp curry powder

1/2 tsp ground cumin

Salt & pepper to taste

1 cup water

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, and cut the tofu into 1-inch cubes.

  • 2

    Finely dice the onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a large pot, sauté the diced onion in a splash of water or a tiny drizzle of oil (optional) over medium heat until softened, about 3-4 minutes.

  • 4

    Add the garlic, ginger, curry powder, and ground cumin to the pot, stirring for about 1 minute until fragrant.

  • 5

    Pour in the water and stir in the chickpeas, tofu cubes, and cooked red lentils. Bring to a simmer.

  • 6

    Add the light coconut milk and mix well. Allow the stew to simmer on low heat for about 10 minutes to meld the flavors.

  • 7

    Stir in the fresh spinach and cook until just wilted, about 2 minutes.

  • 8

    Season with salt and pepper to taste, adjust spices as desired, and serve warm.

Creamy Coconut Curry Chickpea Stew

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

Creamy Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chickpea Stew

Savor this comforting, vibrant stew where tender chickpeas, savory tofu, and velvety red lentils simmer in a fragrant coconut curry broth, perfectly balanced with a hint of ginger, garlic, and leafy spinach. Every spoonful delivers a satisfying blend of creamy texture and warm spices that makes this dish an inviting and nourishing meal any time of day.

NUTRITION

596kcal
Protein
34.6g
Fat
22.1g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup canned chickpeas (drained)

150g firm tofu

1/2 cup cooked red lentils

1/4 cup light coconut milk

1 small onion

1 cup fresh spinach

2 cloves garlic

1 tsp fresh ginger

1 tbsp curry powder

1/2 tsp ground cumin

Salt & pepper to taste

1 cup water

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, and cut the tofu into 1-inch cubes.

  • 2

    Finely dice the onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a large pot, sauté the diced onion in a splash of water or a tiny drizzle of oil (optional) over medium heat until softened, about 3-4 minutes.

  • 4

    Add the garlic, ginger, curry powder, and ground cumin to the pot, stirring for about 1 minute until fragrant.

  • 5

    Pour in the water and stir in the chickpeas, tofu cubes, and cooked red lentils. Bring to a simmer.

  • 6

    Add the light coconut milk and mix well. Allow the stew to simmer on low heat for about 10 minutes to meld the flavors.

  • 7

    Stir in the fresh spinach and cook until just wilted, about 2 minutes.

  • 8

    Season with salt and pepper to taste, adjust spices as desired, and serve warm.