YOUR SOLIN GENERATED RECIPE
Creamy Coconut Curry Chickpea Stew
A hearty, aromatic stew that blends velvety coconut milk with robust spices, chickpeas, and tofu for a creamy, protein-packed meal. The vibrant medley of tomatoes, spinach, and red onion, accented by garlic and curry spices, creates a warming dish perfect for any meal of the day.
INGREDIENTS
0.75 cup canned chickpeas, drained
250 grams extra firm tofu, cubed
0.33 cup light coconut milk
0.5 cup diced tomatoes
1 cup fresh spinach
0.25 cup chopped red onion
2 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon curry powder
0.5 teaspoon turmeric
0.5 teaspoon ground cumin
Salt and pepper to taste
PREPARATION
Press the tofu to remove excess moisture and cut into 1-inch cubes.
In a medium saucepan, heat olive oil over medium heat. Sauté the chopped red onion and minced garlic until softened and fragrant.
Stir in the curry powder, turmeric, and ground cumin, allowing the spices to bloom for about 30 seconds.
Add the cubed tofu to the pan and lightly sauté for 2-3 minutes to coat with the spices.
Mix in the drained chickpeas and diced tomatoes, stirring well.
Pour in the light coconut milk and add a splash of water or vegetable broth if needed for desired consistency.
Bring the stew to a gentle simmer and let it cook for 5-7 minutes so that the flavors meld together.
Fold in the fresh spinach and cook just until wilted, about 1-2 minutes.
Season with salt and pepper to taste, and serve warm.