Hearty Chickpea Coconut Curry Stew

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

Hearty Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea Coconut Curry Stew

Enjoy a warming bowl of chickpea, lentil, and tofu curry simmered in light coconut milk with tomatoes, spinach, and aromatic spices. This stew offers a delightful balance of creamy, spicy, and hearty flavors perfect for any meal of the day.

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NUTRITION

573kcal
Protein
35.5g
Fat
14.1g
Carbs
82.9g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas (canned or cooked)

1/2 cup cooked red lentils

100g firm tofu

1/2 cup light coconut milk

1/2 medium onion

2 cloves garlic

1/2 cup diced tomatoes

1 cup fresh spinach

1 tsp curry powder

1 tsp turmeric

Salt and pepper to taste

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PREPARATION

  • 1

    Prepare all ingredients by rinsing chickpeas (if using canned), draining, and chopping tofu into cubes. Dice the onion and mince the garlic.

  • 2

    In a medium pot, heat a splash of water or a light oil alternative over medium heat, then sauté the onion until softened, about 3-4 minutes.

  • 3

    Add minced garlic, curry powder, and turmeric, stirring for about 1 minute until fragrant.

  • 4

    Add the chickpeas, red lentils, and tofu cubes to the pot, stirring to mix with the spices.

  • 5

    Pour in the diced tomatoes and light coconut milk. Bring the mixture to a gentle simmer.

  • 6

    Let the stew simmer for 10-15 minutes to allow the flavors to meld and the red lentils to soften. If the stew becomes too thick, add a splash of water as needed.

  • 7

    Stir in the fresh spinach and allow it to wilt, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Serve hot and enjoy your hearty and nutritious chickpea coconut curry stew.

Hearty Chickpea Coconut Curry Stew

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

Hearty Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea Coconut Curry Stew

Enjoy a warming bowl of chickpea, lentil, and tofu curry simmered in light coconut milk with tomatoes, spinach, and aromatic spices. This stew offers a delightful balance of creamy, spicy, and hearty flavors perfect for any meal of the day.

NUTRITION

573kcal
Protein
35.5g
Fat
14.1g
Carbs
82.9g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas (canned or cooked)

1/2 cup cooked red lentils

100g firm tofu

1/2 cup light coconut milk

1/2 medium onion

2 cloves garlic

1/2 cup diced tomatoes

1 cup fresh spinach

1 tsp curry powder

1 tsp turmeric

Salt and pepper to taste

PREPARATION

  • 1

    Prepare all ingredients by rinsing chickpeas (if using canned), draining, and chopping tofu into cubes. Dice the onion and mince the garlic.

  • 2

    In a medium pot, heat a splash of water or a light oil alternative over medium heat, then sauté the onion until softened, about 3-4 minutes.

  • 3

    Add minced garlic, curry powder, and turmeric, stirring for about 1 minute until fragrant.

  • 4

    Add the chickpeas, red lentils, and tofu cubes to the pot, stirring to mix with the spices.

  • 5

    Pour in the diced tomatoes and light coconut milk. Bring the mixture to a gentle simmer.

  • 6

    Let the stew simmer for 10-15 minutes to allow the flavors to meld and the red lentils to soften. If the stew becomes too thick, add a splash of water as needed.

  • 7

    Stir in the fresh spinach and allow it to wilt, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Serve hot and enjoy your hearty and nutritious chickpea coconut curry stew.