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 vibrant and comforting stew that combines tender chickpeas and silken tofu in a luxuriously creamy coconut-curry broth. Featuring aromatic ginger, garlic, and curry spices, balanced with fresh diced tomatoes and spinach, this hearty dish delivers a burst of flavor and a satisfying texture, perfect for any meal of the day.

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NUTRITION

539kcal
Protein
32.3g
Fat
24g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas (drained)

200g firm tofu

1/3 cup light coconut milk

1 cup diced tomatoes

1 cup fresh spinach

1/2 medium yellow onion

1 tsp olive oil

2 cloves garlic

1 tsp grated fresh ginger

1 tbsp curry powder

1 tbsp lime juice

Optional: 1 tbsp fresh cilantro for garnish

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PREPARATION

  • 1

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

  • 2

    Sauté the chopped onion, garlic, and grated ginger until the onion becomes translucent and aromatic.

  • 3

    Stir in the curry powder and allow it to bloom for about 30 seconds.

  • 4

    Add the diced tomatoes and cook for another 2 minutes.

  • 5

    Gently fold in the drained chickpeas and cubed firm tofu, stirring to coat them well with the spices.

  • 6

    Pour in the light coconut milk and bring the mixture to a simmer. Allow it to cook for about 8-10 minutes so the flavors meld together.

  • 7

    In the final minute, stir in the fresh spinach until just wilted.

  • 8

    Finish with a squeeze of lime juice and adjust seasoning with salt and pepper as desired.

  • 9

    Serve hot, garnished with fresh cilantro if using.

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 vibrant and comforting stew that combines tender chickpeas and silken tofu in a luxuriously creamy coconut-curry broth. Featuring aromatic ginger, garlic, and curry spices, balanced with fresh diced tomatoes and spinach, this hearty dish delivers a burst of flavor and a satisfying texture, perfect for any meal of the day.

NUTRITION

539kcal
Protein
32.3g
Fat
24g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas (drained)

200g firm tofu

1/3 cup light coconut milk

1 cup diced tomatoes

1 cup fresh spinach

1/2 medium yellow onion

1 tsp olive oil

2 cloves garlic

1 tsp grated fresh ginger

1 tbsp curry powder

1 tbsp lime juice

Optional: 1 tbsp fresh cilantro for garnish

PREPARATION

  • 1

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

  • 2

    Sauté the chopped onion, garlic, and grated ginger until the onion becomes translucent and aromatic.

  • 3

    Stir in the curry powder and allow it to bloom for about 30 seconds.

  • 4

    Add the diced tomatoes and cook for another 2 minutes.

  • 5

    Gently fold in the drained chickpeas and cubed firm tofu, stirring to coat them well with the spices.

  • 6

    Pour in the light coconut milk and bring the mixture to a simmer. Allow it to cook for about 8-10 minutes so the flavors meld together.

  • 7

    In the final minute, stir in the fresh spinach until just wilted.

  • 8

    Finish with a squeeze of lime juice and adjust seasoning with salt and pepper as desired.

  • 9

    Serve hot, garnished with fresh cilantro if using.