Name: Creamy Coconut Chickpea Curry Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Chickpeas (cooked); 200 grams Extra Firm Tofu; 1/2 cup Light Coconut Milk; 1 cup Spinach; 1 medium Tomato; 1 small Onion; 2 cloves Garlic; 1 tsp Curry Powder; 1 tsp Fresh Ginger, grated; Pinch of Salt

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry Stew

Enjoy a comforting bowl of creamy coconut chickpea curry stew that delights with aromatic spices, tender chickpeas, and silky tofu, all simmered in a light coconut milk base with fresh spinach, tomato, and onion for a perfect balance of flavor and nourishment.

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NUTRITION

Protein

34.8g

Fat

19.7g

Carbs

69.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

200 grams Extra Firm Tofu

1/2 cup Light Coconut Milk

1 cup Spinach

1 medium Tomato

1 small Onion

2 cloves Garlic

1 tsp Curry Powder

1 tsp Fresh Ginger, grated

Pinch of Salt

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PREPARATION

1
Drain and rinse the chickpeas if using canned.
2
Dice the extra firm tofu into 1-inch cubes and pat dry with a paper towel.
3
Chop the onion, dice the tomato, mince the garlic, and grate the ginger.
4
In a medium saucepan, heat a splash of water or a light cooking spray over medium heat. Sauté the onion, garlic, and ginger until softened and aromatic.
5
Stir in the curry powder and cook for an additional 30 seconds to release the flavors.
6
Add the chickpeas and tofu cubes, and gently stir to coat them with the spices.
7
Pour in the light coconut milk and add the diced tomato. Bring the mixture to a gentle simmer.
8
Allow the stew to simmer for about 8-10 minutes, letting the flavors meld and the tofu to absorb the spices.
9
Add the fresh spinach just before serving and stir until wilted.
10
Season with a pinch of salt, adjust spices as needed, and serve warm.