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 warm and comforting stew bursting with bold curry flavors and a creamy coconut twist. Tender chickpeas, delicate cubes of tofu, and red lentils meld with fresh spinach, tomatoes, and aromatic spices to create a hearty dish perfect for any meal. This dish offers a delightful balance between savory spices and creamy texture, making it an ideal choice for a nourishing, plant-based dinner.

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NUTRITION

578kcal
Protein
33.2g
Fat
17.5g
Carbs
81.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

100g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/3 cup Cooked Red Lentils (66g)

1 cup Fresh Spinach (30g)

1 medium Tomato (123g)

1/2 cup chopped Onion (80g)

2 cloves Garlic

1 tsp grated Ginger

1 tbsp Curry Powder

Salt & Pepper to taste

Cilantro for garnish

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PREPARATION

  • 1

    Rinse and drain chickpeas if using canned or pre-cooked product. Set aside.

  • 2

    Press the tofu lightly and cut into small cubes.

  • 3

    In a large pot, sauté the chopped onion in a splash of water or a teaspoon of olive oil (optional, if oil fits within your macros) over medium heat until soft and translucent.

  • 4

    Add minced garlic and grated ginger to the onions and stir for about 1 minute until fragrant.

  • 5

    Stir in the curry powder and allow the spices to bloom for another 30 seconds.

  • 6

    Add the chickpeas, tofu cubes, and cooked red lentils to the pot, stirring to combine with the spices.

  • 7

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

  • 8

    Allow the stew to simmer for 8-10 minutes, so the flavors meld and the tofu warms through.

  • 9

    Mix in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 10

    Garnish with fresh cilantro and serve warm.

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 warm and comforting stew bursting with bold curry flavors and a creamy coconut twist. Tender chickpeas, delicate cubes of tofu, and red lentils meld with fresh spinach, tomatoes, and aromatic spices to create a hearty dish perfect for any meal. This dish offers a delightful balance between savory spices and creamy texture, making it an ideal choice for a nourishing, plant-based dinner.

NUTRITION

578kcal
Protein
33.2g
Fat
17.5g
Carbs
81.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

100g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/3 cup Cooked Red Lentils (66g)

1 cup Fresh Spinach (30g)

1 medium Tomato (123g)

1/2 cup chopped Onion (80g)

2 cloves Garlic

1 tsp grated Ginger

1 tbsp Curry Powder

Salt & Pepper to taste

Cilantro for garnish

PREPARATION

  • 1

    Rinse and drain chickpeas if using canned or pre-cooked product. Set aside.

  • 2

    Press the tofu lightly and cut into small cubes.

  • 3

    In a large pot, sauté the chopped onion in a splash of water or a teaspoon of olive oil (optional, if oil fits within your macros) over medium heat until soft and translucent.

  • 4

    Add minced garlic and grated ginger to the onions and stir for about 1 minute until fragrant.

  • 5

    Stir in the curry powder and allow the spices to bloom for another 30 seconds.

  • 6

    Add the chickpeas, tofu cubes, and cooked red lentils to the pot, stirring to combine with the spices.

  • 7

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

  • 8

    Allow the stew to simmer for 8-10 minutes, so the flavors meld and the tofu warms through.

  • 9

    Mix in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 10

    Garnish with fresh cilantro and serve warm.