Creamy Thai Coconut Veggie Curry

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

Creamy Thai Coconut Veggie Curry

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Veggie Curry

A vibrant, creamy curry bursting with fresh veggies, protein-packed tofu, chickpeas, and edamame, all simmered in a light coconut milk infused with aromatic Thai spices. Enjoy a balanced, hearty dish that comforts and energizes any time of day.

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NUTRITION

577kcal
Protein
39.3g
Fat
22.3g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

100g Chickpeas (drained)

90g Shelled Edamame

1 medium Red Bell Pepper

1 small Zucchini

1 cup Spinach

1/4 cup Light Coconut Milk

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Thai Red Curry Paste

1 tbsp Fresh Lime Juice

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and then cut it into bite-sized cubes.

  • 2

    Heat a non-stick pan over medium heat and lightly sauté the tofu cubes until golden, then set aside.

  • 3

    In the same pan, add a little bit of water if needed and sauté minced garlic and grated fresh ginger until aromatic.

  • 4

    Stir in the Thai red curry paste and toast it briefly to release the spices' flavors.

  • 5

    Add chopped red bell pepper and zucchini to the pan, cooking until they start to soften, about 3-4 minutes.

  • 6

    Pour in the light coconut milk and add the chickpeas and shelled edamame. Bring to a gentle simmer.

  • 7

    Return the tofu to the pan and add the spinach, stirring until the spinach wilts and everything is heated through.

  • 8

    Finish with fresh lime juice and garnish with chopped cilantro before serving.

Creamy Thai Coconut Veggie Curry

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

Creamy Thai Coconut Veggie Curry

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Veggie Curry

A vibrant, creamy curry bursting with fresh veggies, protein-packed tofu, chickpeas, and edamame, all simmered in a light coconut milk infused with aromatic Thai spices. Enjoy a balanced, hearty dish that comforts and energizes any time of day.

NUTRITION

577kcal
Protein
39.3g
Fat
22.3g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

100g Chickpeas (drained)

90g Shelled Edamame

1 medium Red Bell Pepper

1 small Zucchini

1 cup Spinach

1/4 cup Light Coconut Milk

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Thai Red Curry Paste

1 tbsp Fresh Lime Juice

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Press the tofu to remove excess moisture and then cut it into bite-sized cubes.

  • 2

    Heat a non-stick pan over medium heat and lightly sauté the tofu cubes until golden, then set aside.

  • 3

    In the same pan, add a little bit of water if needed and sauté minced garlic and grated fresh ginger until aromatic.

  • 4

    Stir in the Thai red curry paste and toast it briefly to release the spices' flavors.

  • 5

    Add chopped red bell pepper and zucchini to the pan, cooking until they start to soften, about 3-4 minutes.

  • 6

    Pour in the light coconut milk and add the chickpeas and shelled edamame. Bring to a gentle simmer.

  • 7

    Return the tofu to the pan and add the spinach, stirring until the spinach wilts and everything is heated through.

  • 8

    Finish with fresh lime juice and garnish with chopped cilantro before serving.