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 comforting, richly spiced curry stew with creamy coconut milk, hearty chickpeas, and perfectly cubed tofu, simmered with aromatic garlic, ginger, and fresh greens. This dish delivers warmth and vibrancy in every spoonful, making it a satisfying meal for breakfast, lunch, or dinner.

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NUTRITION

612kcal
Protein
33.1g
Fat
24g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas

150 grams extra firm tofu

0.5 cup light coconut milk

1 cup diced tomatoes

1 medium red onion

3 cloves garlic

1 teaspoon fresh ginger

2 cups baby spinach

1 teaspoon curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Add the diced red onion and sauté until softened, then add minced garlic and grated ginger; sauté for an additional minute.

  • 3

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

  • 4

    Add the chickpeas, cubed tofu, and diced tomatoes to the pot, stirring to combine with the spices.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 6

    Let the stew simmer for 8-10 minutes so the flavors meld, stirring occasionally.

  • 7

    Fold in the baby spinach and cook until wilted, about 2 minutes.

  • 8

    Season with salt and pepper to taste and 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

A comforting, richly spiced curry stew with creamy coconut milk, hearty chickpeas, and perfectly cubed tofu, simmered with aromatic garlic, ginger, and fresh greens. This dish delivers warmth and vibrancy in every spoonful, making it a satisfying meal for breakfast, lunch, or dinner.

NUTRITION

612kcal
Protein
33.1g
Fat
24g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas

150 grams extra firm tofu

0.5 cup light coconut milk

1 cup diced tomatoes

1 medium red onion

3 cloves garlic

1 teaspoon fresh ginger

2 cups baby spinach

1 teaspoon curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Add the diced red onion and sauté until softened, then add minced garlic and grated ginger; sauté for an additional minute.

  • 3

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

  • 4

    Add the chickpeas, cubed tofu, and diced tomatoes to the pot, stirring to combine with the spices.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 6

    Let the stew simmer for 8-10 minutes so the flavors meld, stirring occasionally.

  • 7

    Fold in the baby spinach and cook until wilted, about 2 minutes.

  • 8

    Season with salt and pepper to taste and serve hot.