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

Enjoy a warm, satisfying stew featuring tender chickpeas and firm tofu simmered in a fragrant blend of coconut milk, tomatoes, and spices. This hearty, plant-based dish is enriched with a burst of ginger, garlic, and curry powder, and finished with fresh spinach for a vibrant finish.

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NUTRITION

576kcal
Protein
34g
Fat
13.7g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1.4 cups Chickpeas (approx. 230g)

120g Firm Tofu

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/2 medium Onion

1 clove Garlic

1 tsp Fresh Ginger, grated

1 cup Spinach

1 tsp Curry Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse and drain chickpeas if using canned, and cut firm tofu into cubes.

  • 2

    In a medium pot, sauté diced onion in a splash of water or a light oil substitute on medium heat until softened. Add minced garlic and grated ginger, stirring until fragrant.

  • 3

    Stir in the curry powder and let the spices bloom for about 30 seconds.

  • 4

    Add the chickpeas and tofu cubes to the pot, then pour in the light coconut milk and diced tomatoes.

  • 5

    Bring the mixture to a gentle simmer, allowing the flavors to meld for 8-10 minutes.

  • 6

    Fold in the spinach and let it wilt into the stew.

  • 7

    Season with salt and pepper to taste, and serve warm.

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

Enjoy a warm, satisfying stew featuring tender chickpeas and firm tofu simmered in a fragrant blend of coconut milk, tomatoes, and spices. This hearty, plant-based dish is enriched with a burst of ginger, garlic, and curry powder, and finished with fresh spinach for a vibrant finish.

NUTRITION

576kcal
Protein
34g
Fat
13.7g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1.4 cups Chickpeas (approx. 230g)

120g Firm Tofu

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/2 medium Onion

1 clove Garlic

1 tsp Fresh Ginger, grated

1 cup Spinach

1 tsp Curry Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and drain chickpeas if using canned, and cut firm tofu into cubes.

  • 2

    In a medium pot, sauté diced onion in a splash of water or a light oil substitute on medium heat until softened. Add minced garlic and grated ginger, stirring until fragrant.

  • 3

    Stir in the curry powder and let the spices bloom for about 30 seconds.

  • 4

    Add the chickpeas and tofu cubes to the pot, then pour in the light coconut milk and diced tomatoes.

  • 5

    Bring the mixture to a gentle simmer, allowing the flavors to meld for 8-10 minutes.

  • 6

    Fold in the spinach and let it wilt into the stew.

  • 7

    Season with salt and pepper to taste, and serve warm.