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, aromatic stew brimming with hearty chickpeas, tender red lentils, and cubes of firm tofu. Infused with a rich blend of coconut milk, fresh ginger, garlic, and curry spices, this vibrant dish offers a satisfying balance of protein and creamy texture, perfectly complementing a clean eating lifestyle.

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NUTRITION

561kcal
Protein
35.2g
Fat
12.3g
Carbs
83.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas

1/2 cup cooked red lentils

100g firm tofu

1/4 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/4 medium yellow onion

2 cloves garlic

1 teaspoon fresh ginger

1 teaspoon curry powder

1 teaspoon turmeric

1/2 cup low-sodium vegetable broth

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse and drain the canned chickpeas; set aside.

  • 2

    In a medium pot, heat a splash of water or a light oil substitute over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion is translucent.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Bring the mixture to a simmer. Allow it to cook for 10-12 minutes so that the flavors meld together.

  • 7

    Fold in fresh spinach and cook for an additional 2 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste. Serve hot and enjoy the creamy, aromatic flavors of the stew.

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, aromatic stew brimming with hearty chickpeas, tender red lentils, and cubes of firm tofu. Infused with a rich blend of coconut milk, fresh ginger, garlic, and curry spices, this vibrant dish offers a satisfying balance of protein and creamy texture, perfectly complementing a clean eating lifestyle.

NUTRITION

561kcal
Protein
35.2g
Fat
12.3g
Carbs
83.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas

1/2 cup cooked red lentils

100g firm tofu

1/4 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/4 medium yellow onion

2 cloves garlic

1 teaspoon fresh ginger

1 teaspoon curry powder

1 teaspoon turmeric

1/2 cup low-sodium vegetable broth

Salt and pepper to taste

PREPARATION

  • 1

    Rinse and drain the canned chickpeas; set aside.

  • 2

    In a medium pot, heat a splash of water or a light oil substitute over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion is translucent.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Bring the mixture to a simmer. Allow it to cook for 10-12 minutes so that the flavors meld together.

  • 7

    Fold in fresh spinach and cook for an additional 2 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste. Serve hot and enjoy the creamy, aromatic flavors of the stew.