Hearty Creamy Coconut Curry Chickpea Stew

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

Hearty Creamy Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Coconut Curry Chickpea Stew

Savor the warmth and complexity of this vibrant coconut curry chickpea stew, enriched with tender tofu and wholesome red lentils. Infused with aromatic spices, fresh garlic, ginger, and a pop of lime, every spoonful delivers a burst of creamy richness balanced by hearty protein and a medley of vegetables. Perfectly suited as a nourishing breakfast, lunch, or dinner option that delights the senses while fueling your day.

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NUTRITION

593kcal
Protein
34.9g
Fat
16.1g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Chickpeas

110g Firm Tofu

1/2 cup cooked Red Lentils

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/2 medium Yellow Onion

2 Garlic Cloves

1 tbsp Curry Powder

1 tsp Fresh Ginger

1 tbsp Lime Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a large saucepan over medium heat and add a splash of water or a light oil substitute if desired.

  • 2

    Dice the half onion and mince the garlic and ginger. Sauté them in the pan until the onion softens and becomes translucent.

  • 3

    Stir in the curry powder and let the spices bloom for about 30 seconds.

  • 4

    Add the diced tomatoes, chickpeas, and red lentils to the pan. Stir gently to combine with the spiced mixture.

  • 5

    Pour in the light coconut milk and bring the stew to a gentle simmer. Allow it to cook for about 10 minutes so the flavors meld and the lentils are tender.

  • 6

    Cube the firm tofu and add to the stew along with the fresh spinach. Cook for an additional 3-5 minutes until the spinach wilts and the tofu warms through.

  • 7

    Finish with a squeeze of fresh lime juice and season with salt and pepper to taste.

  • 8

    Serve hot and enjoy your hearty, protein-packed coconut curry chickpea stew.

Hearty Creamy Coconut Curry Chickpea Stew

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

Hearty Creamy Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Coconut Curry Chickpea Stew

Savor the warmth and complexity of this vibrant coconut curry chickpea stew, enriched with tender tofu and wholesome red lentils. Infused with aromatic spices, fresh garlic, ginger, and a pop of lime, every spoonful delivers a burst of creamy richness balanced by hearty protein and a medley of vegetables. Perfectly suited as a nourishing breakfast, lunch, or dinner option that delights the senses while fueling your day.

NUTRITION

593kcal
Protein
34.9g
Fat
16.1g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Chickpeas

110g Firm Tofu

1/2 cup cooked Red Lentils

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/2 medium Yellow Onion

2 Garlic Cloves

1 tbsp Curry Powder

1 tsp Fresh Ginger

1 tbsp Lime Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a large saucepan over medium heat and add a splash of water or a light oil substitute if desired.

  • 2

    Dice the half onion and mince the garlic and ginger. Sauté them in the pan until the onion softens and becomes translucent.

  • 3

    Stir in the curry powder and let the spices bloom for about 30 seconds.

  • 4

    Add the diced tomatoes, chickpeas, and red lentils to the pan. Stir gently to combine with the spiced mixture.

  • 5

    Pour in the light coconut milk and bring the stew to a gentle simmer. Allow it to cook for about 10 minutes so the flavors meld and the lentils are tender.

  • 6

    Cube the firm tofu and add to the stew along with the fresh spinach. Cook for an additional 3-5 minutes until the spinach wilts and the tofu warms through.

  • 7

    Finish with a squeeze of fresh lime juice and season with salt and pepper to taste.

  • 8

    Serve hot and enjoy your hearty, protein-packed coconut curry chickpea stew.