Chickpea Creamy Coconut Curry Stew

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

Chickpea Creamy Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Chickpea Creamy Coconut Curry Stew

Savor a hearty and aromatic curry stew boasting tender chickpeas, silky firm tofu, and red lentils simmered in a luxurious light coconut milk and tomato base. This vibrant, nutrient-packed dish is delicately spiced with curry and cumin, then brightened with fresh spinach and garlic – a comforting bowl perfect for breakfast, lunch, or dinner.

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NUTRITION

994kcal
Protein
55.9g
Fat
41.4g
Carbs
116.1g

SERVINGS

1 serving

INGREDIENTS

2 cups canned chickpeas (drained)

200g firm tofu

1/2 cup dry red lentils

1 cup light coconut milk

1 cup diced tomatoes

2 cups fresh spinach

1 medium yellow onion

3 garlic cloves

2 tsp curry powder

1 tsp ground cumin

1 tsp olive oil

Salt and pepper to taste

1 cup water

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until softened and fragrant.

  • 2

    Stir in curry powder and ground cumin, allowing the spices to bloom for about 30 seconds.

  • 3

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

  • 4

    Mix in the red lentils, chickpeas, and cubed firm tofu. Bring the mixture to a gentle simmer.

  • 5

    Cover the pot and let it cook for 15-20 minutes, stirring occasionally, until the lentils are tender.

  • 6

    Adjust the seasoning with salt and pepper. Stir in the fresh spinach and let it wilt in the heat of the stew.

  • 7

    Serve the stew hot, savoring its creamy texture and aromatic spice blend. Enjoy as a comforting meal at breakfast, lunch, or dinner.

Chickpea Creamy Coconut Curry Stew

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

Chickpea Creamy Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Chickpea Creamy Coconut Curry Stew

Savor a hearty and aromatic curry stew boasting tender chickpeas, silky firm tofu, and red lentils simmered in a luxurious light coconut milk and tomato base. This vibrant, nutrient-packed dish is delicately spiced with curry and cumin, then brightened with fresh spinach and garlic – a comforting bowl perfect for breakfast, lunch, or dinner.

NUTRITION

994kcal
Protein
55.9g
Fat
41.4g
Carbs
116.1g

SERVINGS

1 serving

INGREDIENTS

2 cups canned chickpeas (drained)

200g firm tofu

1/2 cup dry red lentils

1 cup light coconut milk

1 cup diced tomatoes

2 cups fresh spinach

1 medium yellow onion

3 garlic cloves

2 tsp curry powder

1 tsp ground cumin

1 tsp olive oil

Salt and pepper to taste

1 cup water

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until softened and fragrant.

  • 2

    Stir in curry powder and ground cumin, allowing the spices to bloom for about 30 seconds.

  • 3

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

  • 4

    Mix in the red lentils, chickpeas, and cubed firm tofu. Bring the mixture to a gentle simmer.

  • 5

    Cover the pot and let it cook for 15-20 minutes, stirring occasionally, until the lentils are tender.

  • 6

    Adjust the seasoning with salt and pepper. Stir in the fresh spinach and let it wilt in the heat of the stew.

  • 7

    Serve the stew hot, savoring its creamy texture and aromatic spice blend. Enjoy as a comforting meal at breakfast, lunch, or dinner.