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

A hearty and comforting stew bursting with aromatic spices, tender chickpeas and tofu, and enriched with a creamy light coconut milk base. This vibrant dish brings together a medley of flavors and textures that make every bite a delight, perfect for any meal time.

Try 7 days free, then $12.99 / mo.

NUTRITION

543kcal
Protein
33.3g
Fat
22.4g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1/2 cup extra-firm tofu (diced)

1/4 cup cooked lentils

1/2 cup light coconut milk

1/2 cup tomato sauce

1 cup fresh spinach

1/4 small onion

1 tsp coconut oil

1 clove garlic

1 tsp fresh grated ginger

1 tsp curry powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat.

  • 2

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

  • 3

    Stir in the curry powder and allow the spices to toast for about 30 seconds to release their aroma.

  • 4

    Add the diced tofu and sauté gently for 2 minutes to let it absorb the spices.

  • 5

    Pour in the tomato sauce and light coconut milk, stirring to combine.

  • 6

    Mix in the chickpeas and cooked lentils, bringing the mixture to a gentle simmer.

  • 7

    Let the stew simmer for about 10 minutes so that the flavors meld together.

  • 8

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 9

    Season with salt and pepper to taste, then 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

A hearty and comforting stew bursting with aromatic spices, tender chickpeas and tofu, and enriched with a creamy light coconut milk base. This vibrant dish brings together a medley of flavors and textures that make every bite a delight, perfect for any meal time.

NUTRITION

543kcal
Protein
33.3g
Fat
22.4g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1/2 cup extra-firm tofu (diced)

1/4 cup cooked lentils

1/2 cup light coconut milk

1/2 cup tomato sauce

1 cup fresh spinach

1/4 small onion

1 tsp coconut oil

1 clove garlic

1 tsp fresh grated ginger

1 tsp curry powder

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat.

  • 2

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

  • 3

    Stir in the curry powder and allow the spices to toast for about 30 seconds to release their aroma.

  • 4

    Add the diced tofu and sauté gently for 2 minutes to let it absorb the spices.

  • 5

    Pour in the tomato sauce and light coconut milk, stirring to combine.

  • 6

    Mix in the chickpeas and cooked lentils, bringing the mixture to a gentle simmer.

  • 7

    Let the stew simmer for about 10 minutes so that the flavors meld together.

  • 8

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 9

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