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

This hearty, creamy coconut curry chickpea stew features a vibrant blend of chickpeas, tender red lentils, and firm tofu simmered in a fragrant coconut curry broth. Lightly spiced with garlic, ginger, and a medley of warming spices, the stew is enriched with fresh spinach and tomatoes for a burst of freshness. Enjoy a comforting bowl that’s both nourishing and satisfying, perfect for breakfast, lunch, or dinner.

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NUTRITION

599kcal
Protein
34.1g
Fat
24.6g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Chickpeas

1/4 cup cooked Red Lentils

200g Firm Tofu

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Spinach

1/2 small Onion

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger (grated)

1 tsp Curry Powder

1 tsp Ground Turmeric

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger; sauté until the onion becomes translucent.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to warm and become fragrant, about 1 minute.

  • 4

    Add the diced tomatoes and light coconut milk, stirring to combine.

  • 5

    Gently incorporate the cooked chickpeas and red lentils into the pan.

  • 6

    Cube the firm tofu and add it to the mixture, stirring carefully to avoid breaking it up too much.

  • 7

    Let the stew simmer for about 8-10 minutes so the flavors meld, then fold in the spinach until just wilted.

  • 8

    Taste and adjust seasoning if needed, then serve hot.

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

This hearty, creamy coconut curry chickpea stew features a vibrant blend of chickpeas, tender red lentils, and firm tofu simmered in a fragrant coconut curry broth. Lightly spiced with garlic, ginger, and a medley of warming spices, the stew is enriched with fresh spinach and tomatoes for a burst of freshness. Enjoy a comforting bowl that’s both nourishing and satisfying, perfect for breakfast, lunch, or dinner.

NUTRITION

599kcal
Protein
34.1g
Fat
24.6g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Chickpeas

1/4 cup cooked Red Lentils

200g Firm Tofu

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Spinach

1/2 small Onion

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger (grated)

1 tsp Curry Powder

1 tsp Ground Turmeric

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger; sauté until the onion becomes translucent.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to warm and become fragrant, about 1 minute.

  • 4

    Add the diced tomatoes and light coconut milk, stirring to combine.

  • 5

    Gently incorporate the cooked chickpeas and red lentils into the pan.

  • 6

    Cube the firm tofu and add it to the mixture, stirring carefully to avoid breaking it up too much.

  • 7

    Let the stew simmer for about 8-10 minutes so the flavors meld, then fold in the spinach until just wilted.

  • 8

    Taste and adjust seasoning if needed, then serve hot.