Creamy Thai Coconut Vegetable Curry

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

Creamy Thai Coconut Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Vegetable Curry

Enjoy a vibrant, creamy Thai coconut vegetable curry that combines tender tofu, hearty chickpeas, and edamame with crisp vegetables. This aromatic dish features a subtle kick from red curry paste and fresh ginger, perfectly balanced with a squeeze of lime.

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NUTRITION

548kcal
Protein
35.5g
Fat
15.2g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

100g Cooked Chickpeas

100g Shelled Edamame

1/4 cup Light Coconut Milk

50g Broccoli Florets

50g Carrot, sliced

50g Red Bell Pepper, sliced

1 tbsp Thai Red Curry Paste

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tbsp Lime Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu lightly and cut into 1-inch cubes.

  • 2

    In a large skillet or wok, heat a splash of water or light oil over medium heat and sauté the minced garlic and freshly grated ginger until fragrant.

  • 3

    Add the Thai red curry paste and stir for another 30 seconds to bloom the spices.

  • 4

    Incorporate the tofu cubes, cooked chickpeas, and shelled edamame. Stir gently to coat the ingredients in the curry paste.

  • 5

    Pour in the light coconut milk and add the mixed vegetables (broccoli, carrots, and red bell pepper). Bring the mixture to a gentle simmer.

  • 6

    Allow the curry to simmer for 8-10 minutes until the vegetables are tender but still crisp and the flavors meld together.

  • 7

    Finish by stirring in the lime juice, and season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this aromatic, creamy Thai curry as a satisfying meal any time of the day.

Creamy Thai Coconut Vegetable Curry

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

Creamy Thai Coconut Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Vegetable Curry

Enjoy a vibrant, creamy Thai coconut vegetable curry that combines tender tofu, hearty chickpeas, and edamame with crisp vegetables. This aromatic dish features a subtle kick from red curry paste and fresh ginger, perfectly balanced with a squeeze of lime.

NUTRITION

548kcal
Protein
35.5g
Fat
15.2g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

100g Cooked Chickpeas

100g Shelled Edamame

1/4 cup Light Coconut Milk

50g Broccoli Florets

50g Carrot, sliced

50g Red Bell Pepper, sliced

1 tbsp Thai Red Curry Paste

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tbsp Lime Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu lightly and cut into 1-inch cubes.

  • 2

    In a large skillet or wok, heat a splash of water or light oil over medium heat and sauté the minced garlic and freshly grated ginger until fragrant.

  • 3

    Add the Thai red curry paste and stir for another 30 seconds to bloom the spices.

  • 4

    Incorporate the tofu cubes, cooked chickpeas, and shelled edamame. Stir gently to coat the ingredients in the curry paste.

  • 5

    Pour in the light coconut milk and add the mixed vegetables (broccoli, carrots, and red bell pepper). Bring the mixture to a gentle simmer.

  • 6

    Allow the curry to simmer for 8-10 minutes until the vegetables are tender but still crisp and the flavors meld together.

  • 7

    Finish by stirring in the lime juice, and season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this aromatic, creamy Thai curry as a satisfying meal any time of the day.