Creamy Thai Coconut Chickpea and Sweet Potato Curry

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

Creamy Thai Coconut Chickpea and Sweet Potato Curry

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Chickpea and Sweet Potato Curry

Delight in a fragrant and creamy Thai-inspired curry that features tender chunks of sweet potato, hearty chickpeas, and protein-packed firm tofu simmered in a light coconut milk infused with vibrant red curry paste, garlic, ginger, and fresh lime. This comforting yet energizing dish is perfectly balanced, with bursts of spice and herbaceous freshness from spinach and cilantro.

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NUTRITION

538kcal
Protein
31.9g
Fat
21.3g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Chickpeas

1 medium Sweet Potato

250g Firm Tofu

1/4 cup Light Coconut Milk

1 tbsp Red Curry Paste

2 garlic cloves

1 tsp Fresh Ginger

1 cup Spinach

1 tbsp Lime Juice

Fresh Cilantro (garnish)

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PREPARATION

  • 1

    Peel and dice the sweet potato into bite-sized cubes. Drain and rinse the cooked chickpeas if using canned.

  • 2

    Press the firm tofu lightly with paper towels and cut it into cubes.

  • 3

    Heat a non-stick pan over medium heat. Add the red curry paste, minced garlic, and grated ginger; stir for about 1 minute until fragrant.

  • 4

    Add the sweet potato cubes and tofu to the pan. Stir to coat with the curry paste and cook for 3-4 minutes.

  • 5

    Pour in the light coconut milk and add the chickpeas. Bring the mixture to a simmer, cover, and cook for 8-10 minutes until the sweet potato is tender.

  • 6

    Stir in the spinach and lime juice, allowing the spinach to slightly wilt.

  • 7

    Taste and adjust seasonings if necessary. Serve hot, garnished with fresh cilantro.

Creamy Thai Coconut Chickpea and Sweet Potato Curry

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

Creamy Thai Coconut Chickpea and Sweet Potato Curry

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Chickpea and Sweet Potato Curry

Delight in a fragrant and creamy Thai-inspired curry that features tender chunks of sweet potato, hearty chickpeas, and protein-packed firm tofu simmered in a light coconut milk infused with vibrant red curry paste, garlic, ginger, and fresh lime. This comforting yet energizing dish is perfectly balanced, with bursts of spice and herbaceous freshness from spinach and cilantro.

NUTRITION

538kcal
Protein
31.9g
Fat
21.3g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Chickpeas

1 medium Sweet Potato

250g Firm Tofu

1/4 cup Light Coconut Milk

1 tbsp Red Curry Paste

2 garlic cloves

1 tsp Fresh Ginger

1 cup Spinach

1 tbsp Lime Juice

Fresh Cilantro (garnish)

PREPARATION

  • 1

    Peel and dice the sweet potato into bite-sized cubes. Drain and rinse the cooked chickpeas if using canned.

  • 2

    Press the firm tofu lightly with paper towels and cut it into cubes.

  • 3

    Heat a non-stick pan over medium heat. Add the red curry paste, minced garlic, and grated ginger; stir for about 1 minute until fragrant.

  • 4

    Add the sweet potato cubes and tofu to the pan. Stir to coat with the curry paste and cook for 3-4 minutes.

  • 5

    Pour in the light coconut milk and add the chickpeas. Bring the mixture to a simmer, cover, and cook for 8-10 minutes until the sweet potato is tender.

  • 6

    Stir in the spinach and lime juice, allowing the spinach to slightly wilt.

  • 7

    Taste and adjust seasonings if necessary. Serve hot, garnished with fresh cilantro.