Tofu and Vegetable Coconut Curry

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

Tofu and Vegetable Coconut Curry

YOUR SOLIN GENERATED RECIPE

Tofu and Vegetable Coconut Curry

Savor a vibrant, creamy coconut curry brimming with firm tofu, chickpeas, and crisp vegetables. This hearty dish melds warm spices with a gentle coconut milk base, creating a comforting bowl that is both satisfying and nutritionally balanced.

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NUTRITION

541kcal
Protein
34.6g
Fat
22.8g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

250 grams Firm Tofu

1/2 cup Chickpeas

1/2 cup Green Peas

1/4 cup Light Coconut Milk

1 teaspoon Coconut Oil

1/2 medium Red Bell Pepper

1 small Carrot

1 cup Spinach

1 clove Garlic

1 teaspoon Ginger

1 tablespoon Curry Powder

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PREPARATION

  • 1

    Press the tofu gently to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Heat the coconut oil in a large pan over medium heat. Sauté the minced garlic and ginger until fragrant.

  • 3

    Add the curry powder and stir to combine, toasting the spices briefly.

  • 4

    Introduce the cubed tofu to the pan and lightly sauté for 3-4 minutes until the edges start to crisp.

  • 5

    Add chopped red bell pepper, sliced carrot, and green peas. Stir for another 2 minutes.

  • 6

    Pour in the light coconut milk and add the chickpeas. Stir, allowing the flavors to meld and heat through for about 5 minutes.

  • 7

    Fold in the fresh spinach just before serving so it wilts slightly while retaining its bright color.

  • 8

    Adjust seasoning to taste and serve hot, enjoying a balanced burst of spicy, creamy, and fresh flavors.

Tofu and Vegetable Coconut Curry

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

Tofu and Vegetable Coconut Curry

YOUR SOLIN GENERATED RECIPE

Tofu and Vegetable Coconut Curry

Savor a vibrant, creamy coconut curry brimming with firm tofu, chickpeas, and crisp vegetables. This hearty dish melds warm spices with a gentle coconut milk base, creating a comforting bowl that is both satisfying and nutritionally balanced.

NUTRITION

541kcal
Protein
34.6g
Fat
22.8g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

250 grams Firm Tofu

1/2 cup Chickpeas

1/2 cup Green Peas

1/4 cup Light Coconut Milk

1 teaspoon Coconut Oil

1/2 medium Red Bell Pepper

1 small Carrot

1 cup Spinach

1 clove Garlic

1 teaspoon Ginger

1 tablespoon Curry Powder

PREPARATION

  • 1

    Press the tofu gently to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Heat the coconut oil in a large pan over medium heat. Sauté the minced garlic and ginger until fragrant.

  • 3

    Add the curry powder and stir to combine, toasting the spices briefly.

  • 4

    Introduce the cubed tofu to the pan and lightly sauté for 3-4 minutes until the edges start to crisp.

  • 5

    Add chopped red bell pepper, sliced carrot, and green peas. Stir for another 2 minutes.

  • 6

    Pour in the light coconut milk and add the chickpeas. Stir, allowing the flavors to meld and heat through for about 5 minutes.

  • 7

    Fold in the fresh spinach just before serving so it wilts slightly while retaining its bright color.

  • 8

    Adjust seasoning to taste and serve hot, enjoying a balanced burst of spicy, creamy, and fresh flavors.