Creamy Coconut Chickpea Curry Stew

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

Creamy Coconut Chickpea Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry Stew

Savor a warming, creamy coconut chickpea curry stew that blends hearty chickpeas and tender tofu with a burst of aromatic spices. This vibrant stew is enriched with light coconut milk, tangy diced tomatoes, and fresh spinach, creating a comforting dish perfect for any meal.

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NUTRITION

601kcal
Protein
37.5g
Fat
22.8g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

180g extra firm tofu

1/3 cup light coconut milk

1 cup fresh spinach

1/2 cup diced tomatoes (no salt added)

1/4 medium onion

1 clove garlic

1 tbsp nutritional yeast

1 tsp curry powder

1 tsp ground cumin

1/2 tsp ground turmeric

Salt and pepper to taste

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PREPARATION

  • 1

    Heat a non-stick skillet or saucepan over medium heat and add a splash of water or a minimal amount of oil if desired.

  • 2

    Sauté the finely chopped onion and minced garlic until softened and fragrant.

  • 3

    Stir in the curry powder, ground cumin, and ground turmeric to toast the spices for about 30 seconds.

  • 4

    Cube the tofu and add it to the pan; lightly sauté for 2-3 minutes.

  • 5

    Add the drained chickpeas and diced tomatoes, stirring to combine with the spices and tofu.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer; allow it to cook for 5-7 minutes so the flavors meld together.

  • 7

    Mix in the fresh spinach and let it wilt into the stew.

  • 8

    Sprinkle the nutritional yeast into the stew for an added savory boost, and season with salt and pepper to taste.

  • 9

    Serve warm and enjoy this hearty, protein-packed curry stew.

Creamy Coconut Chickpea Curry Stew

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

Creamy Coconut Chickpea Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry Stew

Savor a warming, creamy coconut chickpea curry stew that blends hearty chickpeas and tender tofu with a burst of aromatic spices. This vibrant stew is enriched with light coconut milk, tangy diced tomatoes, and fresh spinach, creating a comforting dish perfect for any meal.

NUTRITION

601kcal
Protein
37.5g
Fat
22.8g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

180g extra firm tofu

1/3 cup light coconut milk

1 cup fresh spinach

1/2 cup diced tomatoes (no salt added)

1/4 medium onion

1 clove garlic

1 tbsp nutritional yeast

1 tsp curry powder

1 tsp ground cumin

1/2 tsp ground turmeric

Salt and pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet or saucepan over medium heat and add a splash of water or a minimal amount of oil if desired.

  • 2

    Sauté the finely chopped onion and minced garlic until softened and fragrant.

  • 3

    Stir in the curry powder, ground cumin, and ground turmeric to toast the spices for about 30 seconds.

  • 4

    Cube the tofu and add it to the pan; lightly sauté for 2-3 minutes.

  • 5

    Add the drained chickpeas and diced tomatoes, stirring to combine with the spices and tofu.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer; allow it to cook for 5-7 minutes so the flavors meld together.

  • 7

    Mix in the fresh spinach and let it wilt into the stew.

  • 8

    Sprinkle the nutritional yeast into the stew for an added savory boost, and season with salt and pepper to taste.

  • 9

    Serve warm and enjoy this hearty, protein-packed curry stew.