Creamy Chickpea Coconut Curry Stew

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

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

Enjoy a vibrant and creamy curry stew that perfectly blends the hearty textures of chickpeas, tender tofu, and red lentils with a fragrant medley of onion, garlic, ginger, and red curry paste, all simmered in light coconut milk and finished with fresh tomatoes, spinach, and bell pepper. This dish is both satisfying and nourishing, making it an excellent choice for a balanced dinner.

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NUTRITION

522kcal
Protein
31.9g
Fat
12.2g
Carbs
72.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (canned, drained)

100 grams Firm Tofu

0.33 cup cooked Red Lentils

0.33 cup Light Coconut Milk

1 small Onion

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tbsp Red Curry Paste

1 medium Tomato, diced

1 cup Spinach

0.5 cup diced Bell Pepper

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PREPARATION

  • 1

    Drain and rinse the chickpeas. Cut the firm tofu into cubes.

  • 2

    In a medium pot over medium heat, lightly sauté the diced onion, minced garlic, and grated ginger until fragrant and the onion softens, about 3-4 minutes.

  • 3

    Stir in the red curry paste and cook for another minute to release the flavors.

  • 4

    Add the cubed tofu, chickpeas, and cooked red lentils to the pot. Mix well to coat with the spices.

  • 5

    Pour in the light coconut milk and add the diced tomato. Bring the mixture to a gentle simmer.

  • 6

    Allow the stew to simmer for 8-10 minutes, letting the flavors meld together.

  • 7

    Just before serving, stir in the spinach and bell pepper, and cook until the spinach wilts slightly, about 2 minutes.

  • 8

    Taste and adjust seasoning if necessary, then serve hot.

Creamy Chickpea Coconut Curry Stew

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

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

Enjoy a vibrant and creamy curry stew that perfectly blends the hearty textures of chickpeas, tender tofu, and red lentils with a fragrant medley of onion, garlic, ginger, and red curry paste, all simmered in light coconut milk and finished with fresh tomatoes, spinach, and bell pepper. This dish is both satisfying and nourishing, making it an excellent choice for a balanced dinner.

NUTRITION

522kcal
Protein
31.9g
Fat
12.2g
Carbs
72.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (canned, drained)

100 grams Firm Tofu

0.33 cup cooked Red Lentils

0.33 cup Light Coconut Milk

1 small Onion

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tbsp Red Curry Paste

1 medium Tomato, diced

1 cup Spinach

0.5 cup diced Bell Pepper

PREPARATION

  • 1

    Drain and rinse the chickpeas. Cut the firm tofu into cubes.

  • 2

    In a medium pot over medium heat, lightly sauté the diced onion, minced garlic, and grated ginger until fragrant and the onion softens, about 3-4 minutes.

  • 3

    Stir in the red curry paste and cook for another minute to release the flavors.

  • 4

    Add the cubed tofu, chickpeas, and cooked red lentils to the pot. Mix well to coat with the spices.

  • 5

    Pour in the light coconut milk and add the diced tomato. Bring the mixture to a gentle simmer.

  • 6

    Allow the stew to simmer for 8-10 minutes, letting the flavors meld together.

  • 7

    Just before serving, stir in the spinach and bell pepper, and cook until the spinach wilts slightly, about 2 minutes.

  • 8

    Taste and adjust seasoning if necessary, then serve hot.