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 warm, comforting bowl of creamy coconut chickpea curry stew. This hearty dish blends tender chickpeas, silky tofu, and fluffy quinoa in a fragrant coconut curry broth, accented with fresh spinach, tomatoes, and a vibrant mix of spices. Its balanced flavors and textures make it a perfect choice for a nutritious and satisfying dinner.

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NUTRITION

606kcal
Protein
33.3g
Fat
18.6g
Carbs
75.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas (drained)

170 g firm tofu

1/2 cup cooked quinoa

1/2 cup light coconut milk

1 cup fresh spinach

1/2 medium chopped onion

2 cloves minced garlic

1 tbsp curry powder

1 tsp grated ginger

1/2 tsp olive oil

1/2 cup diced tomatoes

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion, garlic, and grated ginger until the onion becomes translucent.

  • 3

    Stir in the curry powder and cook for an additional 30 seconds until fragrant.

  • 4

    Add the diced tomatoes and light coconut milk to the pan, stirring to combine.

  • 5

    Gently fold in the chickpeas and cubed tofu, letting the mixture simmer for 5 minutes so the flavors meld.

  • 6

    Stir in the cooked quinoa and fresh spinach, and cook until the spinach wilts.

  • 7

    Taste and adjust salt and seasoning as needed, then serve hot as a hearty, flavorful 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 warm, comforting bowl of creamy coconut chickpea curry stew. This hearty dish blends tender chickpeas, silky tofu, and fluffy quinoa in a fragrant coconut curry broth, accented with fresh spinach, tomatoes, and a vibrant mix of spices. Its balanced flavors and textures make it a perfect choice for a nutritious and satisfying dinner.

NUTRITION

606kcal
Protein
33.3g
Fat
18.6g
Carbs
75.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas (drained)

170 g firm tofu

1/2 cup cooked quinoa

1/2 cup light coconut milk

1 cup fresh spinach

1/2 medium chopped onion

2 cloves minced garlic

1 tbsp curry powder

1 tsp grated ginger

1/2 tsp olive oil

1/2 cup diced tomatoes

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion, garlic, and grated ginger until the onion becomes translucent.

  • 3

    Stir in the curry powder and cook for an additional 30 seconds until fragrant.

  • 4

    Add the diced tomatoes and light coconut milk to the pan, stirring to combine.

  • 5

    Gently fold in the chickpeas and cubed tofu, letting the mixture simmer for 5 minutes so the flavors meld.

  • 6

    Stir in the cooked quinoa and fresh spinach, and cook until the spinach wilts.

  • 7

    Taste and adjust salt and seasoning as needed, then serve hot as a hearty, flavorful stew.