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

Enjoy a warming bowl of Creamy Coconut Chickpea Curry Stew that marries tender chickpeas and robust extra-firm tofu with a light, fragrant coconut curry sauce. Infused with tomatoes, spinach, and aromatic spices, each spoonful delivers a rich, satisfying blend of texture and flavor perfect for any meal of the day.

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NUTRITION

566kcal
Protein
33.7g
Fat
23.1g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200g Extra Firm Tofu

1/3 cup Light Coconut Milk (80g)

1/2 cup Diced Tomatoes (120g)

1/4 medium Red Onion (25g)

1 cup Fresh Spinach (30g)

1 clove Garlic

1 tsp Olive Oil

1 tsp Curry Powder

1/2 tsp Ground Ginger

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Begin by pressing the tofu gently with paper towels to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the diced red onion and minced garlic; sauté until they soften and become fragrant.

  • 3

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

  • 4

    Add the tofu cubes and cook for 3-4 minutes until slightly browned on the edges.

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer.

  • 6

    Incorporate the cooked chickpeas into the stew followed by the fresh spinach. Simmer for another 5 minutes until the spinach wilts and the flavors meld.

  • 7

    Season with salt and black pepper to taste. Adjust spices if needed.

  • 8

    Serve warm, enjoying this creamy, flavorful curry stew that pairs wonderfully with a side of whole grain bread or rice if desired.

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

Enjoy a warming bowl of Creamy Coconut Chickpea Curry Stew that marries tender chickpeas and robust extra-firm tofu with a light, fragrant coconut curry sauce. Infused with tomatoes, spinach, and aromatic spices, each spoonful delivers a rich, satisfying blend of texture and flavor perfect for any meal of the day.

NUTRITION

566kcal
Protein
33.7g
Fat
23.1g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200g Extra Firm Tofu

1/3 cup Light Coconut Milk (80g)

1/2 cup Diced Tomatoes (120g)

1/4 medium Red Onion (25g)

1 cup Fresh Spinach (30g)

1 clove Garlic

1 tsp Olive Oil

1 tsp Curry Powder

1/2 tsp Ground Ginger

Salt & Black Pepper to taste

PREPARATION

  • 1

    Begin by pressing the tofu gently with paper towels to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the diced red onion and minced garlic; sauté until they soften and become fragrant.

  • 3

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

  • 4

    Add the tofu cubes and cook for 3-4 minutes until slightly browned on the edges.

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer.

  • 6

    Incorporate the cooked chickpeas into the stew followed by the fresh spinach. Simmer for another 5 minutes until the spinach wilts and the flavors meld.

  • 7

    Season with salt and black pepper to taste. Adjust spices if needed.

  • 8

    Serve warm, enjoying this creamy, flavorful curry stew that pairs wonderfully with a side of whole grain bread or rice if desired.