YOUR SOLIN GENERATED RECIPE
Creamy Coconut Vegetable Curry
A vibrant and comforting curry featuring chickpeas, tofu, and fresh vegetables steeped in a creamy coconut sauce. This dish blends the sweetness of coconut with aromatic spices, creating a hearty, nutrient-packed meal that's both satisfying and balanced.
INGREDIENTS
150g Canned Chickpeas
100g Extra Firm Tofu
100g Light Coconut Milk
100g Broccoli
100g Red Bell Pepper
30g Spinach
50g Onion
5g Fresh Ginger
5g Garlic
1 tsp Curry Powder
PREPARATION
Drain and rinse chickpeas; cut extra firm tofu into cubes.
Chop broccoli into florets, slice red bell pepper, and roughly chop spinach, onion, ginger, and garlic.
In a medium pan, heat a splash of water or a light oil substitute over medium heat. Sauté onion, garlic, and ginger until softened and fragrant.
Stir in the curry powder and allow it to bloom for about 30 seconds.
Add the tofu and gently stir to coat it with the spices.
Mix in the chickpeas, broccoli, and red bell pepper. Cook for 3-4 minutes until vegetables begin to soften.
Pour in the light coconut milk and bring to a simmer. Allow the curry to thicken slightly, about 5 minutes.
Fold in the spinach and simmer for another minute until wilted.
Taste and adjust seasoning if necessary. Serve hot and enjoy your creamy coconut vegetable curry.