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 warming, velvety curry stew that bursts with flavors from tender chickpeas, silken chunks of tofu, and a subtle sweetness of coconut milk combined with aromatic spices. This hearty dish is perfect for a comforting dinner that satisfies your savory cravings while delivering a balanced protein punch.

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NUTRITION

584kcal
Protein
37.8g
Fat
21.8g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Firm Tofu

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (90g)

1 cup Baby Spinach (30g)

1/4 cup chopped Yellow Onion (40g)

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tsp Coconut Oil

2 tbsp Nutritional Yeast

1 tsp Curry Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a teaspoon of coconut oil in a medium saucepan over medium heat.

  • 2

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

  • 3

    Stir in the curry powder and cook for another 30 seconds to release its aroma.

  • 4

    Add the diced tomatoes, light coconut milk, and cooked chickpeas. Bring the mixture to a gentle simmer.

  • 5

    Cube the firm tofu and gently stir it into the stew. Allow it to simmer for 5-7 minutes so the flavors meld.

  • 6

    Mix in the baby spinach and nutritional yeast, then season with salt and pepper to taste.

  • 7

    Cook for an additional 2 minutes until the spinach wilts, then remove from heat.

  • 8

    Serve hot, enjoying the creamy, aromatic, and protein-packed curry 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

A warming, velvety curry stew that bursts with flavors from tender chickpeas, silken chunks of tofu, and a subtle sweetness of coconut milk combined with aromatic spices. This hearty dish is perfect for a comforting dinner that satisfies your savory cravings while delivering a balanced protein punch.

NUTRITION

584kcal
Protein
37.8g
Fat
21.8g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Firm Tofu

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (90g)

1 cup Baby Spinach (30g)

1/4 cup chopped Yellow Onion (40g)

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tsp Coconut Oil

2 tbsp Nutritional Yeast

1 tsp Curry Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a teaspoon of coconut oil in a medium saucepan over medium heat.

  • 2

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

  • 3

    Stir in the curry powder and cook for another 30 seconds to release its aroma.

  • 4

    Add the diced tomatoes, light coconut milk, and cooked chickpeas. Bring the mixture to a gentle simmer.

  • 5

    Cube the firm tofu and gently stir it into the stew. Allow it to simmer for 5-7 minutes so the flavors meld.

  • 6

    Mix in the baby spinach and nutritional yeast, then season with salt and pepper to taste.

  • 7

    Cook for an additional 2 minutes until the spinach wilts, then remove from heat.

  • 8

    Serve hot, enjoying the creamy, aromatic, and protein-packed curry stew.