Creamy Coconut Vegetable Curry

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

Creamy Coconut Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Vegetable Curry

Enjoy a vibrant and comforting Creamy Coconut Vegetable Curry, featuring tender cubes of firm tofu and hearty chickpeas simmered with red bell pepper, spinach, and tomatoes in a delicately spiced coconut broth. This curry offers a satisfying balance of silky coconut flavor and warming spices, perfect for a nourishing dinner that delights both your taste buds and your health goals.

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NUTRITION

570kcal
Protein
36.5g
Fat
25.4g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 cup Fresh Spinach

1/2 cup Diced Tomato

1/2 cup Light Coconut Milk

1 small Yellow Onion

2 tbsp Curry Paste

2 Garlic Cloves

1 tsp Fresh Ginger

1/2 tsp Olive Oil

1 tbsp Fresh Cilantro (garnish)

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PREPARATION

  • 1

    Drain and press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Dice the red bell pepper, yellow onion, and tomatoes. Mince the garlic and grate the fresh ginger.

  • 3

    Heat the olive oil in a large pan over medium heat and sauté the onion until softened, about 2-3 minutes.

  • 4

    Add the garlic, ginger, and curry paste; stir for another minute to release the spices' aromas.

  • 5

    Toss in the red bell pepper and cook for an additional 2 minutes, allowing it to slightly soften.

  • 6

    Add the tofu cubes and chickpeas, gently stirring to coat them with the spicy mixture.

  • 7

    Pour in the light coconut milk and diced tomatoes; bring the mixture to a simmer.

  • 8

    Allow the curry to simmer for 5-7 minutes so that flavors meld and the tofu absorbs the spice.

  • 9

    Stir in the fresh spinach and let it wilt into the curry, which should take about a minute.

  • 10

    Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.

Creamy Coconut Vegetable Curry

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

Creamy Coconut Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Vegetable Curry

Enjoy a vibrant and comforting Creamy Coconut Vegetable Curry, featuring tender cubes of firm tofu and hearty chickpeas simmered with red bell pepper, spinach, and tomatoes in a delicately spiced coconut broth. This curry offers a satisfying balance of silky coconut flavor and warming spices, perfect for a nourishing dinner that delights both your taste buds and your health goals.

NUTRITION

570kcal
Protein
36.5g
Fat
25.4g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 cup Fresh Spinach

1/2 cup Diced Tomato

1/2 cup Light Coconut Milk

1 small Yellow Onion

2 tbsp Curry Paste

2 Garlic Cloves

1 tsp Fresh Ginger

1/2 tsp Olive Oil

1 tbsp Fresh Cilantro (garnish)

PREPARATION

  • 1

    Drain and press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Dice the red bell pepper, yellow onion, and tomatoes. Mince the garlic and grate the fresh ginger.

  • 3

    Heat the olive oil in a large pan over medium heat and sauté the onion until softened, about 2-3 minutes.

  • 4

    Add the garlic, ginger, and curry paste; stir for another minute to release the spices' aromas.

  • 5

    Toss in the red bell pepper and cook for an additional 2 minutes, allowing it to slightly soften.

  • 6

    Add the tofu cubes and chickpeas, gently stirring to coat them with the spicy mixture.

  • 7

    Pour in the light coconut milk and diced tomatoes; bring the mixture to a simmer.

  • 8

    Allow the curry to simmer for 5-7 minutes so that flavors meld and the tofu absorbs the spice.

  • 9

    Stir in the fresh spinach and let it wilt into the curry, which should take about a minute.

  • 10

    Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.