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 velvety, aromatic stew bursting with tender chickpeas and cubes of firm tofu, simmered in a light coconut milk curry with vibrant tomatoes and fresh spinach. Each spoonful delivers a warming blend of spices and natural flavors that make for a satisfying and healthful meal.

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NUTRITION

649kcal
Protein
35.8g
Fat
24.8g
Carbs
76.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned)

180 grams Firm Tofu

1/2 cup Lite Coconut Milk

1 cup Diced Tomatoes

1 cup Spinach

1/2 medium Yellow Onion

2 cloves Garlic

1 tablespoon Fresh Ginger

1 tablespoon Curry Powder

1/2 teaspoon Turmeric

1 teaspoon Light Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the light olive oil in a medium pot over medium heat. Add the chopped half onion, minced garlic, and grated ginger. Sauté until the onion softens and the mixture becomes fragrant.

  • 2

    Stir in the curry powder and turmeric, and allow the spices to bloom for about 30 seconds.

  • 3

    Add the drained chickpeas, diced tomatoes (with their juices), and lite coconut milk. Stir to combine.

  • 4

    Cut the tofu into bite-sized cubes and gently add them into the pot. Bring the mixture to a simmer and cook for 8-10 minutes allowing the flavors to meld.

  • 5

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

  • 6

    Serve the stew hot, enjoying its creamy texture and balanced spice profile.

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 velvety, aromatic stew bursting with tender chickpeas and cubes of firm tofu, simmered in a light coconut milk curry with vibrant tomatoes and fresh spinach. Each spoonful delivers a warming blend of spices and natural flavors that make for a satisfying and healthful meal.

NUTRITION

649kcal
Protein
35.8g
Fat
24.8g
Carbs
76.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned)

180 grams Firm Tofu

1/2 cup Lite Coconut Milk

1 cup Diced Tomatoes

1 cup Spinach

1/2 medium Yellow Onion

2 cloves Garlic

1 tablespoon Fresh Ginger

1 tablespoon Curry Powder

1/2 teaspoon Turmeric

1 teaspoon Light Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the light olive oil in a medium pot over medium heat. Add the chopped half onion, minced garlic, and grated ginger. Sauté until the onion softens and the mixture becomes fragrant.

  • 2

    Stir in the curry powder and turmeric, and allow the spices to bloom for about 30 seconds.

  • 3

    Add the drained chickpeas, diced tomatoes (with their juices), and lite coconut milk. Stir to combine.

  • 4

    Cut the tofu into bite-sized cubes and gently add them into the pot. Bring the mixture to a simmer and cook for 8-10 minutes allowing the flavors to meld.

  • 5

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

  • 6

    Serve the stew hot, enjoying its creamy texture and balanced spice profile.