YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chickpea Curry with Roasted Vegetables
A vibrant, comforting curry that combines tender chickpeas and silky tofu in a creamy coconut broth spiced with fragrant curry and turmeric. Roasted broccoli, carrots, and red bell peppers add a delightful crunch and natural sweetness, making it a satisfying meal perfect for any time of day.
INGREDIENTS
3/4 cup cooked Chickpeas (~123g)
200g Firm Tofu
1/4 cup Light Coconut Milk
100g Broccoli
100g Carrot
1 medium Red Bell Pepper (~120g)
1/2 medium Onion (~55g)
2 cloves Garlic
1 tsp Fresh Ginger
1 tbsp Curry Powder
1/2 tsp Turmeric
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss broccoli, carrot slices, and red bell pepper with a dash of olive oil, salt, and pepper, then spread them onto a baking sheet. Roast for about 20 minutes until tender and slightly charred on the edges.
While the vegetables roast, drain and rinse the chickpeas if using canned. Press the tofu lightly to remove excess water and cut into cubes.
Heat the remaining olive oil in a saucepan over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until aromatic and the onion becomes translucent.
Add the curry powder and turmeric, stirring to coat the onions and garlic with the spices.
Mix in the chickpeas and tofu cubes, stirring gently so they absorb the spices.
Pour in the light coconut milk and add a splash of water if needed to create a saucy consistency. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes so the flavors meld together.
Season with salt and pepper to taste. If you prefer a creamier texture, you can lightly mash some of the chickpeas into the sauce.
Plate the curry in a bowl and top with the roasted vegetables. Serve warm and enjoy the aromatic blend of spices and textures.