YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chickpea Curry with Roasted Vegetables
Enjoy a vibrant and comforting bowl of creamy coconut chickpea curry paired with colorful roasted vegetables. This dish features tender chickpeas and firm tofu simmered in a light, fragrant coconut curry sauce with broccoli, red bell pepper, and red onion, finished with fresh spinach and a sprinkle of cilantro. Each bite offers a delightful medley of warm spices and lush textures, perfect for a fulfilling dinner.
INGREDIENTS
3/4 cup canned chickpeas (drained)
3/4 cup firm tofu (cubed)
1/2 cup light coconut milk
1 cup broccoli, chopped
1 medium red bell pepper, sliced
1/4 medium red onion, sliced
2 cloves garlic, minced
1 cup fresh spinach
1 tsp curry powder
1/2 tsp turmeric
1/4 tsp chili flakes
Salt and pepper to taste
Fresh cilantro for garnish
PREPARATION
Preheat your oven to 400°F.
On a baking sheet, toss broccoli, red bell pepper, and red onion with a light drizzle of oil, salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly charred.
Meanwhile, press the tofu gently to remove excess moisture and then cut it into cubes.
In a large skillet or pan, heat a small amount of oil over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.
Add the cubed tofu to the skillet and lightly brown on all sides.
Stir in the curry powder, turmeric, and chili flakes, allowing the spices to bloom for about 1 minute.
Add the chickpeas and light coconut milk to the pan. Stir to combine and let the mixture simmer for 5 minutes so the flavors meld.
Fold in the fresh spinach and allow it to wilt into the curry.
Plate the curry and top with the roasted vegetables. Garnish with fresh cilantro and adjust salt and pepper to taste.
Serve warm and enjoy this wholesome, protein-packed meal.