YOUR SOLIN GENERATED RECIPE
Creamy Chickpea Coconut Curry Stew
Dive into a luscious, aromatic curry stew that melds tender chickpeas and silky tofu with a rich, light coconut milk base. Infused with warming curry powder, fresh garlic and onions, and bright bursts of tomatoes and spinach, this dish offers a satisfying balance of hearty texture and mellow spices. Perfectly paired over a bed of fluffy quinoa, it's a nourishing meal that comforts and energizes.
INGREDIENTS
0.75 cup cooked chickpeas
200g firm tofu
1/2 cup low-fat coconut milk
1/2 cup diced tomatoes
1 cup fresh spinach
1/4 cup diced onion
1 clove minced garlic
1 tsp olive oil
1/2 cup cooked quinoa
1 tsp curry powder
Salt and pepper to taste
PREPARATION
Heat olive oil in a medium saucepan over medium heat.
Add diced onion and minced garlic, sautéing until softened and aromatic.
Stir in the curry powder and toast slightly to release its flavors.
Mix in the diced tomatoes and let them simmer for a minute.
Add the chickpeas and cubed tofu, stirring gently to coat them with the spices.
Pour in the low-fat coconut milk and a splash of water or vegetable broth if needed for desired consistency.
Bring the mixture to a gentle simmer and allow it to cook for 5-7 minutes so the flavors meld together.
Stir in the fresh spinach and cooked quinoa, heating just until the spinach wilts.
Season with salt and pepper to taste before serving.