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, aromatic stew featuring tender chickpeas and silky tofu simmered in a light, creamy coconut sauce with warming spices and fresh vegetables. This nourishing dish balances vibrant flavors with a smooth texture for a comforting meal any time of day.

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NUTRITION

546kcal
Protein
34.5g
Fat
18.1g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

200g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1 cup Spinach (30g)

1/2 cup Diced Tomatoes (124g)

1 medium Onion (110g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1 tsp Turmeric

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pot over medium heat. Dice the onion and sauté with minced garlic and grated ginger until softened and fragrant.

  • 2

    Add the curry powder and turmeric, stirring for about 30 seconds to bloom the spices.

  • 3

    Stir in the diced tomatoes and cook for 2 minutes.

  • 4

    Add the cooked chickpeas and diced firm tofu. Mix well to combine with the spiced onion mixture.

  • 5

    Pour in the light coconut milk and bring the stew to a gentle simmer. Allow the flavors to meld for 5-7 minutes.

  • 6

    Fold in the fresh spinach and cook until just wilted. Season with salt and black pepper to taste.

  • 7

    Serve the creamy coconut chickpea curry stew warm, enjoying it as a hearty breakfast, lunch, or dinner.

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, aromatic stew featuring tender chickpeas and silky tofu simmered in a light, creamy coconut sauce with warming spices and fresh vegetables. This nourishing dish balances vibrant flavors with a smooth texture for a comforting meal any time of day.

NUTRITION

546kcal
Protein
34.5g
Fat
18.1g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

200g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1 cup Spinach (30g)

1/2 cup Diced Tomatoes (124g)

1 medium Onion (110g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1 tsp Turmeric

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pot over medium heat. Dice the onion and sauté with minced garlic and grated ginger until softened and fragrant.

  • 2

    Add the curry powder and turmeric, stirring for about 30 seconds to bloom the spices.

  • 3

    Stir in the diced tomatoes and cook for 2 minutes.

  • 4

    Add the cooked chickpeas and diced firm tofu. Mix well to combine with the spiced onion mixture.

  • 5

    Pour in the light coconut milk and bring the stew to a gentle simmer. Allow the flavors to meld for 5-7 minutes.

  • 6

    Fold in the fresh spinach and cook until just wilted. Season with salt and black pepper to taste.

  • 7

    Serve the creamy coconut chickpea curry stew warm, enjoying it as a hearty breakfast, lunch, or dinner.