Hearty Coconut Curry Chickpea Stew

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

Hearty Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Hearty Coconut Curry Chickpea Stew

Savor a warming bowl of hearty coconut curry chickpea stew, bursting with tender chickpeas, wholesome lentils, delicate tofu, and aromatic spices. This stew brings a medley of textures and vibrant flavors to the table, offering a creamy, comforting experience that's both nourishing and satisfying.

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NUTRITION

593kcal
Protein
33.7g
Fat
16g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

1/2 cup Cooked Lentils

80 grams Firm Tofu, diced

1/4 cup Low-Fat Coconut Milk

1 cup Fresh Spinach

1/2 cup Diced Tomatoes

1/4 cup Diced Onion

2 cloves Minced Garlic

1 teaspoon Curry Powder

1 teaspoon Ground Turmeric

1 teaspoon Minced Fresh Ginger

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the cooked chickpeas and cooked lentils if using canned or pre-cooked versions.

  • 2

    Dice the firm tofu into 80-gram cubes and set aside.

  • 3

    In a medium saucepan, sauté the diced onion in a splash of water or a small amount of cooking spray over medium heat until softened, about 3-4 minutes.

  • 4

    Add the minced garlic and fresh ginger; stir for about 1 minute until fragrant.

  • 5

    Sprinkle in the curry powder and turmeric, stirring to toast the spices lightly.

  • 6

    Pour in the low-fat coconut milk and add the diced tomatoes, allowing the mixture to heat through and meld the flavors.

  • 7

    Gently stir in the chickpeas, lentils, and tofu. Let the stew simmer for 8-10 minutes so that the tofu absorbs the spices while all ingredients warm up.

  • 8

    Fold in the fresh spinach at the end, cooking just until wilted.

  • 9

    Season with salt and pepper to taste, then remove from heat.

  • 10

    Serve hot and enjoy your hearty, flavorful coconut curry chickpea stew.

Hearty Coconut Curry Chickpea Stew

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

Hearty Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Hearty Coconut Curry Chickpea Stew

Savor a warming bowl of hearty coconut curry chickpea stew, bursting with tender chickpeas, wholesome lentils, delicate tofu, and aromatic spices. This stew brings a medley of textures and vibrant flavors to the table, offering a creamy, comforting experience that's both nourishing and satisfying.

NUTRITION

593kcal
Protein
33.7g
Fat
16g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

1/2 cup Cooked Lentils

80 grams Firm Tofu, diced

1/4 cup Low-Fat Coconut Milk

1 cup Fresh Spinach

1/2 cup Diced Tomatoes

1/4 cup Diced Onion

2 cloves Minced Garlic

1 teaspoon Curry Powder

1 teaspoon Ground Turmeric

1 teaspoon Minced Fresh Ginger

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the cooked chickpeas and cooked lentils if using canned or pre-cooked versions.

  • 2

    Dice the firm tofu into 80-gram cubes and set aside.

  • 3

    In a medium saucepan, sauté the diced onion in a splash of water or a small amount of cooking spray over medium heat until softened, about 3-4 minutes.

  • 4

    Add the minced garlic and fresh ginger; stir for about 1 minute until fragrant.

  • 5

    Sprinkle in the curry powder and turmeric, stirring to toast the spices lightly.

  • 6

    Pour in the low-fat coconut milk and add the diced tomatoes, allowing the mixture to heat through and meld the flavors.

  • 7

    Gently stir in the chickpeas, lentils, and tofu. Let the stew simmer for 8-10 minutes so that the tofu absorbs the spices while all ingredients warm up.

  • 8

    Fold in the fresh spinach at the end, cooking just until wilted.

  • 9

    Season with salt and pepper to taste, then remove from heat.

  • 10

    Serve hot and enjoy your hearty, flavorful coconut curry chickpea stew.