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

Dive into a vibrant and comforting curry stew featuring hearty chickpeas, silky tofu, and an array of fresh vegetables bathed in a luscious, light coconut milk sauce with a punch of aromatic curry spices. This plant-based delight offers a perfect balance of creaminess and zest, making it an ideal meal to keep you satisfied and energized.

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NUTRITION

649kcal
Protein
41.1g
Fat
20.9g
Carbs
81.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

200g Firm Tofu

1/2 cup Light Coconut Milk

1 medium Red Bell Pepper, diced

1 small Yellow Onion, chopped

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 medium Fresh Tomato, diced

1 cup Fresh Spinach

1 tbsp Curry Powder

50g Extra-firm Tofu (protein boost)

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PREPARATION

  • 1

    Heat a splash of water in a large saucepan over medium heat. Sauté the chopped yellow onion until it becomes soft and translucent.

  • 2

    Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.

  • 3

    Stir in the diced red bell pepper and tomato. Cook for another 2-3 minutes until the vegetables begin to soften.

  • 4

    Sprinkle in the curry powder and mix well to coat the vegetables with the spices.

  • 5

    Fold in the chickpeas and both portions of tofu (200g firm tofu and 50g extra-firm tofu) ensuring even distribution.

  • 6

    Pour in the light coconut milk and add a splash of water if desired to reach preferred consistency.

  • 7

    Bring the mixture to a gentle simmer and let it cook for about 8-10 minutes so the flavors meld together.

  • 8

    Just before serving, stir in the fresh spinach and let it wilt in the warm stew.

  • 9

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

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

Dive into a vibrant and comforting curry stew featuring hearty chickpeas, silky tofu, and an array of fresh vegetables bathed in a luscious, light coconut milk sauce with a punch of aromatic curry spices. This plant-based delight offers a perfect balance of creaminess and zest, making it an ideal meal to keep you satisfied and energized.

NUTRITION

649kcal
Protein
41.1g
Fat
20.9g
Carbs
81.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

200g Firm Tofu

1/2 cup Light Coconut Milk

1 medium Red Bell Pepper, diced

1 small Yellow Onion, chopped

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 medium Fresh Tomato, diced

1 cup Fresh Spinach

1 tbsp Curry Powder

50g Extra-firm Tofu (protein boost)

PREPARATION

  • 1

    Heat a splash of water in a large saucepan over medium heat. Sauté the chopped yellow onion until it becomes soft and translucent.

  • 2

    Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.

  • 3

    Stir in the diced red bell pepper and tomato. Cook for another 2-3 minutes until the vegetables begin to soften.

  • 4

    Sprinkle in the curry powder and mix well to coat the vegetables with the spices.

  • 5

    Fold in the chickpeas and both portions of tofu (200g firm tofu and 50g extra-firm tofu) ensuring even distribution.

  • 6

    Pour in the light coconut milk and add a splash of water if desired to reach preferred consistency.

  • 7

    Bring the mixture to a gentle simmer and let it cook for about 8-10 minutes so the flavors meld together.

  • 8

    Just before serving, stir in the fresh spinach and let it wilt in the warm stew.

  • 9

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