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 warming, richly spiced stew featuring tender chickpeas, hearty red lentils, and delicate cubes of firm tofu bathed in a light, creamy coconut curry sauce. Bursting with vibrant red bell pepper and fresh spinach, this satisfying dish is perfect for a cozy dinner.

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NUTRITION

586kcal
Protein
35.6g
Fat
11.8g
Carbs
91.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

1/2 cup cooked Red Lentils

100g Firm Tofu

2 tbsp Light Coconut Milk

1 medium Red Bell Pepper

1 cup Spinach

1 small Onion

2 cloves Garlic

1 tsp Fresh Ginger (minced)

1 tsp Curry Powder

1/2 tsp Turmeric

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PREPARATION

  • 1

    Rinse and drain the cooked chickpeas and red lentils if not using freshly cooked versions. Cube the firm tofu.

  • 2

    Chop the red bell pepper, onion, and mince the garlic and ginger.

  • 3

    In a large pot, add a splash of water or vegetable broth and sauté the onion, garlic, and ginger over medium heat until soft and fragrant.

  • 4

    Add the red bell pepper and stir for a couple of minutes.

  • 5

    Stir in the curry powder and turmeric, coating the vegetables well.

  • 6

    Add the chickpeas, red lentils, and tofu to the pot, then pour in the light coconut milk and an additional 1/2 cup of water or broth to create a saucy consistency.

  • 7

    Bring the mixture to a gentle simmer and cook for about 10-12 minutes, allowing the flavors to meld and the red lentils to soften.

  • 8

    Fold in the fresh spinach and let it wilt into the stew.

  • 9

    Season with salt and pepper to taste, 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 warming, richly spiced stew featuring tender chickpeas, hearty red lentils, and delicate cubes of firm tofu bathed in a light, creamy coconut curry sauce. Bursting with vibrant red bell pepper and fresh spinach, this satisfying dish is perfect for a cozy dinner.

NUTRITION

586kcal
Protein
35.6g
Fat
11.8g
Carbs
91.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

1/2 cup cooked Red Lentils

100g Firm Tofu

2 tbsp Light Coconut Milk

1 medium Red Bell Pepper

1 cup Spinach

1 small Onion

2 cloves Garlic

1 tsp Fresh Ginger (minced)

1 tsp Curry Powder

1/2 tsp Turmeric

PREPARATION

  • 1

    Rinse and drain the cooked chickpeas and red lentils if not using freshly cooked versions. Cube the firm tofu.

  • 2

    Chop the red bell pepper, onion, and mince the garlic and ginger.

  • 3

    In a large pot, add a splash of water or vegetable broth and sauté the onion, garlic, and ginger over medium heat until soft and fragrant.

  • 4

    Add the red bell pepper and stir for a couple of minutes.

  • 5

    Stir in the curry powder and turmeric, coating the vegetables well.

  • 6

    Add the chickpeas, red lentils, and tofu to the pot, then pour in the light coconut milk and an additional 1/2 cup of water or broth to create a saucy consistency.

  • 7

    Bring the mixture to a gentle simmer and cook for about 10-12 minutes, allowing the flavors to meld and the red lentils to soften.

  • 8

    Fold in the fresh spinach and let it wilt into the stew.

  • 9

    Season with salt and pepper to taste, and serve warm.