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 the cozy warmth of this creamy coconut curry chickpea stew, where hearty chickpeas, silken tofu, and tender red lentils simmer in a rich blend of lite coconut milk, aromatic spices, and vibrant vegetables. Every spoonful bursts with an exotic blend of flavors that comfort the soul and satisfy your nutritional needs.

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NUTRITION

600kcal
Protein
36.4g
Fat
20.5g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

175 g Firm Tofu

1/4 cup cooked Red Lentils

1/4 cup Lite Coconut Milk

1/2 medium Red Bell Pepper, diced

1 cup Fresh Spinach

1/4 medium Yellow Onion, chopped

1 clove Garlic, minced

1 tsp Ginger, grated

1/2 cup Diced Tomatoes

1 tsp Olive Oil

1 tsp Curry Powder

1/2 tsp Ground Cumin

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, garlic, and ginger; sauté until the onions are translucent.

  • 2

    Stir in the curry powder and ground cumin, toasting the spices for about 30 seconds until fragrant.

  • 3

    Add the diced red bell pepper and cook for an additional 2 minutes.

  • 4

    Mix in the chickpeas, tofu (cubed), and red lentils. Stir to coat evenly with the spices.

  • 5

    Pour in the lite coconut milk and diced tomatoes. Bring the mixture to a gentle simmer.

  • 6

    Allow the stew to cook for 10-12 minutes, stirring occasionally, until the flavors meld and the lentils are tender.

  • 7

    Fold in the fresh spinach and cook just until wilted. Season with salt and black pepper to taste.

  • 8

    Serve hot, garnished with an extra sprinkle of fresh herbs if desired.

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 the cozy warmth of this creamy coconut curry chickpea stew, where hearty chickpeas, silken tofu, and tender red lentils simmer in a rich blend of lite coconut milk, aromatic spices, and vibrant vegetables. Every spoonful bursts with an exotic blend of flavors that comfort the soul and satisfy your nutritional needs.

NUTRITION

600kcal
Protein
36.4g
Fat
20.5g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

175 g Firm Tofu

1/4 cup cooked Red Lentils

1/4 cup Lite Coconut Milk

1/2 medium Red Bell Pepper, diced

1 cup Fresh Spinach

1/4 medium Yellow Onion, chopped

1 clove Garlic, minced

1 tsp Ginger, grated

1/2 cup Diced Tomatoes

1 tsp Olive Oil

1 tsp Curry Powder

1/2 tsp Ground Cumin

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, garlic, and ginger; sauté until the onions are translucent.

  • 2

    Stir in the curry powder and ground cumin, toasting the spices for about 30 seconds until fragrant.

  • 3

    Add the diced red bell pepper and cook for an additional 2 minutes.

  • 4

    Mix in the chickpeas, tofu (cubed), and red lentils. Stir to coat evenly with the spices.

  • 5

    Pour in the lite coconut milk and diced tomatoes. Bring the mixture to a gentle simmer.

  • 6

    Allow the stew to cook for 10-12 minutes, stirring occasionally, until the flavors meld and the lentils are tender.

  • 7

    Fold in the fresh spinach and cook just until wilted. Season with salt and black pepper to taste.

  • 8

    Serve hot, garnished with an extra sprinkle of fresh herbs if desired.