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

Enjoy a warming, velvety stew brimming with hearty chickpeas, tender red lentils, and silky tofu simmered in a fragrant coconut curry broth. This plant-powered dish is accentuated by vibrant tomatoes, fresh spinach, and a melody of aromatic spices, making it a satisfying and nourishing meal perfect for any time of day.

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NUTRITION

574kcal
Protein
34.6g
Fat
19g
Carbs
73.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Chickpeas (130g)

125g Firm Tofu

1/2 cup cooked Red Lentils (100g)

3 tbsp Light Coconut Milk (45ml)

1/2 cup Diced Tomatoes (120g)

1 cup Spinach (30g)

1/4 cup Chopped Onion (40g)

2 cloves Minced Garlic

1 tsp Grated Ginger

1 tbsp Curry Powder

1/2 cup Vegetable Broth (120ml)

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion until it softens, then add the minced garlic and grated ginger. Cook until fragrant.

  • 3

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

  • 4

    Add the cooked chickpeas, red lentils, and crumbled tofu to the pot. Mix well with the spices.

  • 5

    Pour in the vegetable broth, diced tomatoes, and light coconut milk. Stir to combine evenly.

  • 6

    Bring the stew to a gentle simmer and let it cook for 10-12 minutes, allowing flavors to meld and the lentils to soften if needed.

  • 7

    Fold in the spinach at the end and cook just until wilted.

  • 8

    Season with salt and pepper to taste. Serve hot and enjoy the warm, creamy goodness.

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

Enjoy a warming, velvety stew brimming with hearty chickpeas, tender red lentils, and silky tofu simmered in a fragrant coconut curry broth. This plant-powered dish is accentuated by vibrant tomatoes, fresh spinach, and a melody of aromatic spices, making it a satisfying and nourishing meal perfect for any time of day.

NUTRITION

574kcal
Protein
34.6g
Fat
19g
Carbs
73.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Chickpeas (130g)

125g Firm Tofu

1/2 cup cooked Red Lentils (100g)

3 tbsp Light Coconut Milk (45ml)

1/2 cup Diced Tomatoes (120g)

1 cup Spinach (30g)

1/4 cup Chopped Onion (40g)

2 cloves Minced Garlic

1 tsp Grated Ginger

1 tbsp Curry Powder

1/2 cup Vegetable Broth (120ml)

1/2 tsp Olive Oil

PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion until it softens, then add the minced garlic and grated ginger. Cook until fragrant.

  • 3

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

  • 4

    Add the cooked chickpeas, red lentils, and crumbled tofu to the pot. Mix well with the spices.

  • 5

    Pour in the vegetable broth, diced tomatoes, and light coconut milk. Stir to combine evenly.

  • 6

    Bring the stew to a gentle simmer and let it cook for 10-12 minutes, allowing flavors to meld and the lentils to soften if needed.

  • 7

    Fold in the spinach at the end and cook just until wilted.

  • 8

    Season with salt and pepper to taste. Serve hot and enjoy the warm, creamy goodness.