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 velvety, aromatic stew where tender chickpeas and red lentils meld with cubes of extra-firm tofu, simmered in a fragrant coconut curry broth enriched with ginger, garlic, and a handful of spinach for a vibrant finish. This hearty yet clean dish delivers a balanced infusion of spices and creaminess, making it an ideal meal for any time of day.

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NUTRITION

571kcal
Protein
32.3g
Fat
19g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas

0.5 cup cooked red lentils

100 grams extra-firm tofu

0.33 cup light coconut milk

1 cup fresh spinach

1 medium tomato, diced

0.25 medium onion, diced

1 clove garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon curry powder

0.5 teaspoon turmeric

Salt & Pepper to taste

1 teaspoon lemon juice

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PREPARATION

  • 1

    Heat a non-stick pot over medium heat and lightly sauté the diced onion, garlic, and ginger until fragrant.

  • 2

    Add the curry powder and turmeric, stirring briefly to toast the spices.

  • 3

    Mix in the diced tomato and cook for 2-3 minutes until softened.

  • 4

    Stir in the cooked chickpeas and red lentils. Pour in the light coconut milk and a splash of water if needed for desired consistency.

  • 5

    Dice the extra-firm tofu into bite-sized cubes and gently add to the pot. Simmer for 5-7 minutes to let the flavors meld.

  • 6

    Fold in the fresh spinach until just wilted. Season with salt, pepper, and lemon juice.

  • 7

    Serve the stew warm and enjoy its creamy, spiced comfort.

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 velvety, aromatic stew where tender chickpeas and red lentils meld with cubes of extra-firm tofu, simmered in a fragrant coconut curry broth enriched with ginger, garlic, and a handful of spinach for a vibrant finish. This hearty yet clean dish delivers a balanced infusion of spices and creaminess, making it an ideal meal for any time of day.

NUTRITION

571kcal
Protein
32.3g
Fat
19g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas

0.5 cup cooked red lentils

100 grams extra-firm tofu

0.33 cup light coconut milk

1 cup fresh spinach

1 medium tomato, diced

0.25 medium onion, diced

1 clove garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon curry powder

0.5 teaspoon turmeric

Salt & Pepper to taste

1 teaspoon lemon juice

PREPARATION

  • 1

    Heat a non-stick pot over medium heat and lightly sauté the diced onion, garlic, and ginger until fragrant.

  • 2

    Add the curry powder and turmeric, stirring briefly to toast the spices.

  • 3

    Mix in the diced tomato and cook for 2-3 minutes until softened.

  • 4

    Stir in the cooked chickpeas and red lentils. Pour in the light coconut milk and a splash of water if needed for desired consistency.

  • 5

    Dice the extra-firm tofu into bite-sized cubes and gently add to the pot. Simmer for 5-7 minutes to let the flavors meld.

  • 6

    Fold in the fresh spinach until just wilted. Season with salt, pepper, and lemon juice.

  • 7

    Serve the stew warm and enjoy its creamy, spiced comfort.