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

A warming, creamy stew bursting with bold coconut curry flavors and hearty chickpeas, tofu, and red lentils. The aromatic blend of ginger, garlic, and spices mingles with vibrant red bell pepper and fresh spinach to create a comforting, nutrient-packed dish that's perfect for any meal.

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NUTRITION

616kcal
Protein
36.5g
Fat
20.1g
Carbs
80.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Firm Tofu

1/8 cup dry Red Lentils (22g)

1/3 cup Light Coconut Milk (80g)

1 medium Red Bell Pepper (119g)

1/2 medium Onion (55g)

1 cup fresh Spinach (30g)

1 cup Vegetable Broth (240g)

1/2 tsp Coconut Oil (2.3g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

1 tbsp Curry Powder (6g)

1/2 tsp Ground Cumin (1g)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Heat the coconut oil in a medium pot over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger; sauté until translucent and fragrant, about 3-4 minutes.

  • 3

    Stir in the curry powder and ground cumin, allowing the spices to bloom for about 1 minute.

  • 4

    Add the chopped red bell pepper and cook for an additional 2 minutes until slightly softened.

  • 5

    Mix in the drained chickpeas and gently stir to coat them with the spices.

  • 6

    Pour in the vegetable broth and light coconut milk, then add the dry red lentils; bring the mixture to a gentle simmer.

  • 7

    Cube the firm tofu and add it to the pot. Allow the stew to simmer for 8-10 minutes, or until the red lentils are tender and the flavors meld.

  • 8

    Just before serving, stir in the fresh spinach and let it wilt in the heat for about a minute.

  • 9

    Season with salt and black pepper to taste, then ladle the stew into bowls and serve warm.

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

A warming, creamy stew bursting with bold coconut curry flavors and hearty chickpeas, tofu, and red lentils. The aromatic blend of ginger, garlic, and spices mingles with vibrant red bell pepper and fresh spinach to create a comforting, nutrient-packed dish that's perfect for any meal.

NUTRITION

616kcal
Protein
36.5g
Fat
20.1g
Carbs
80.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Firm Tofu

1/8 cup dry Red Lentils (22g)

1/3 cup Light Coconut Milk (80g)

1 medium Red Bell Pepper (119g)

1/2 medium Onion (55g)

1 cup fresh Spinach (30g)

1 cup Vegetable Broth (240g)

1/2 tsp Coconut Oil (2.3g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

1 tbsp Curry Powder (6g)

1/2 tsp Ground Cumin (1g)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Heat the coconut oil in a medium pot over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger; sauté until translucent and fragrant, about 3-4 minutes.

  • 3

    Stir in the curry powder and ground cumin, allowing the spices to bloom for about 1 minute.

  • 4

    Add the chopped red bell pepper and cook for an additional 2 minutes until slightly softened.

  • 5

    Mix in the drained chickpeas and gently stir to coat them with the spices.

  • 6

    Pour in the vegetable broth and light coconut milk, then add the dry red lentils; bring the mixture to a gentle simmer.

  • 7

    Cube the firm tofu and add it to the pot. Allow the stew to simmer for 8-10 minutes, or until the red lentils are tender and the flavors meld.

  • 8

    Just before serving, stir in the fresh spinach and let it wilt in the heat for about a minute.

  • 9

    Season with salt and black pepper to taste, then ladle the stew into bowls and serve warm.