Creamy Coconut Vegetable Curry

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

Creamy Coconut Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Vegetable Curry

Savor a vibrant, aromatic curry that melds silky light coconut milk with a hearty medley of extra firm tofu, chickpeas, and red lentils, combined with crisp bell pepper and broccoli. This dish is infused with warming curry spices, fresh ginger, and garlic, delivering both satisfying texture and comforting flavor in every spoonful.

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NUTRITION

588kcal
Protein
38.8g
Fat
18.3g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

½ cup Chickpeas (drained)

½ cup Cooked Red Lentils

1 medium Red Bell Pepper

1 cup Broccoli Florets

1 cup Spinach

½ medium Yellow Onion

¼ cup Light Coconut Milk

2 cloves Garlic

1 inch piece Fresh Ginger

1 tablespoon Curry Powder

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PREPARATION

  • 1

    Press the tofu for 15 minutes to remove excess moisture, then cut it into cubes.

  • 2

    Rinse chickpeas and drain well. If using canned, ensure they are rinsed to reduce sodium.

  • 3

    In a medium saucepan, add a splash of water and sauté the minced garlic, grated ginger, and chopped onion over medium heat until softened.

  • 4

    Add the curry powder and stir for about 1 minute to toast the spices.

  • 5

    Stir in the tofu cubes, chickpeas, and red lentils. Mix well so that the spices coat the ingredients.

  • 6

    Add the chopped red bell pepper and broccoli florets along with the light coconut milk. Bring to a simmer.

  • 7

    Cover and cook for 10-12 minutes, until the vegetables are tender and the lentils are heated through.

  • 8

    Just before serving, stir in the fresh spinach and allow it to wilt in the heat of the curry.

  • 9

    Taste and adjust seasonings if necessary, then serve warm.

Creamy Coconut Vegetable Curry

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

Creamy Coconut Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Vegetable Curry

Savor a vibrant, aromatic curry that melds silky light coconut milk with a hearty medley of extra firm tofu, chickpeas, and red lentils, combined with crisp bell pepper and broccoli. This dish is infused with warming curry spices, fresh ginger, and garlic, delivering both satisfying texture and comforting flavor in every spoonful.

NUTRITION

588kcal
Protein
38.8g
Fat
18.3g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

½ cup Chickpeas (drained)

½ cup Cooked Red Lentils

1 medium Red Bell Pepper

1 cup Broccoli Florets

1 cup Spinach

½ medium Yellow Onion

¼ cup Light Coconut Milk

2 cloves Garlic

1 inch piece Fresh Ginger

1 tablespoon Curry Powder

PREPARATION

  • 1

    Press the tofu for 15 minutes to remove excess moisture, then cut it into cubes.

  • 2

    Rinse chickpeas and drain well. If using canned, ensure they are rinsed to reduce sodium.

  • 3

    In a medium saucepan, add a splash of water and sauté the minced garlic, grated ginger, and chopped onion over medium heat until softened.

  • 4

    Add the curry powder and stir for about 1 minute to toast the spices.

  • 5

    Stir in the tofu cubes, chickpeas, and red lentils. Mix well so that the spices coat the ingredients.

  • 6

    Add the chopped red bell pepper and broccoli florets along with the light coconut milk. Bring to a simmer.

  • 7

    Cover and cook for 10-12 minutes, until the vegetables are tender and the lentils are heated through.

  • 8

    Just before serving, stir in the fresh spinach and allow it to wilt in the heat of the curry.

  • 9

    Taste and adjust seasonings if necessary, then serve warm.