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

A warming, velvety stew bursting with hearty chickpeas, red lentils, and tofu, simmered in a fragrant blend of coconut milk, tomatoes, and curry spices. Enjoy the cozy, complex flavors and nourishing texture that make this dish satisfying any time of day.

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NUTRITION

600kcal
Protein
34.6g
Fat
14.2g
Carbs
84.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

1/2 cup cooked Red Lentils (100g)

100g extra-firm Tofu

1/3 cup Light Coconut Milk (80g)

1/2 cup Diced Tomatoes (123g)

1/2 medium Onion (55g)

2 cloves Garlic

1 tsp Fresh Ginger

1/2 cup Low-Sodium Vegetable Broth (120g)

1 cup Baby Spinach (30g)

1 tsp Curry Powder

1 tsp Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a large pot over medium heat. Add a splash of water or a small amount of oil if desired.

  • 2

    Sauté the chopped half onion, minced garlic, and grated ginger until the onion is translucent and fragrant.

  • 3

    Add in the curry powder and turmeric, stirring for about 30 seconds to toast the spices.

  • 4

    Stir in the diced tomatoes, low-sodium vegetable broth, and light coconut milk. Bring the mixture to a gentle simmer.

  • 5

    Add the cooked chickpeas and red lentils to the pot. Let the stew simmer for 5-7 minutes to meld the flavors.

  • 6

    Cube the tofu and gently stir it into the stew. Allow it to heat through for another 3-4 minutes.

  • 7

    Fold in the baby spinach and let it wilt into the stew.

  • 8

    Season with salt and pepper to taste, 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

A warming, velvety stew bursting with hearty chickpeas, red lentils, and tofu, simmered in a fragrant blend of coconut milk, tomatoes, and curry spices. Enjoy the cozy, complex flavors and nourishing texture that make this dish satisfying any time of day.

NUTRITION

600kcal
Protein
34.6g
Fat
14.2g
Carbs
84.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

1/2 cup cooked Red Lentils (100g)

100g extra-firm Tofu

1/3 cup Light Coconut Milk (80g)

1/2 cup Diced Tomatoes (123g)

1/2 medium Onion (55g)

2 cloves Garlic

1 tsp Fresh Ginger

1/2 cup Low-Sodium Vegetable Broth (120g)

1 cup Baby Spinach (30g)

1 tsp Curry Powder

1 tsp Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a large pot over medium heat. Add a splash of water or a small amount of oil if desired.

  • 2

    Sauté the chopped half onion, minced garlic, and grated ginger until the onion is translucent and fragrant.

  • 3

    Add in the curry powder and turmeric, stirring for about 30 seconds to toast the spices.

  • 4

    Stir in the diced tomatoes, low-sodium vegetable broth, and light coconut milk. Bring the mixture to a gentle simmer.

  • 5

    Add the cooked chickpeas and red lentils to the pot. Let the stew simmer for 5-7 minutes to meld the flavors.

  • 6

    Cube the tofu and gently stir it into the stew. Allow it to heat through for another 3-4 minutes.

  • 7

    Fold in the baby spinach and let it wilt into the stew.

  • 8

    Season with salt and pepper to taste, and serve warm.