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, flavorful stew that blends hearty chickpeas and tofu with a rich, creamy coconut sauce accented by aromatic spices. This satisfying dish is perfect for breakfast, lunch, or dinner, offering comfort and nourishment in every spoonful.

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NUTRITION

618kcal
Protein
40.3g
Fat
21.4g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 grams Firm Tofu

1/2 cup Light Coconut Milk

1/2 cup Canned Diced Tomatoes

1/2 medium Red Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1 cup Fresh Spinach

1/4 cup Nonfat Greek Yogurt

1 teaspoon Curry Powder

1 teaspoon Cumin

1 teaspoon Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pot over medium heat. Add the chopped half red onion, minced garlic, and freshly grated ginger. Sauté until the onions soften.

  • 2

    Stir in the curry powder, cumin, and turmeric. Toast the spices for about 30 seconds to enhance their flavors.

  • 3

    Add the drained cooked chickpeas and cubed firm tofu to the pot. Gently mix with the spiced aromatics.

  • 4

    Pour in the light coconut milk and canned diced tomatoes. Bring the mixture to a simmer and allow it to cook for about 8-10 minutes so the flavors meld.

  • 5

    Fold in the fresh spinach and let it wilt into the stew. Season with salt and pepper to taste.

  • 6

    Remove from heat and serve the curry stew in a bowl. Top each serving with a dollop of nonfat Greek yogurt for an extra creamy texture and a tangy finish.

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, flavorful stew that blends hearty chickpeas and tofu with a rich, creamy coconut sauce accented by aromatic spices. This satisfying dish is perfect for breakfast, lunch, or dinner, offering comfort and nourishment in every spoonful.

NUTRITION

618kcal
Protein
40.3g
Fat
21.4g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 grams Firm Tofu

1/2 cup Light Coconut Milk

1/2 cup Canned Diced Tomatoes

1/2 medium Red Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1 cup Fresh Spinach

1/4 cup Nonfat Greek Yogurt

1 teaspoon Curry Powder

1 teaspoon Cumin

1 teaspoon Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pot over medium heat. Add the chopped half red onion, minced garlic, and freshly grated ginger. Sauté until the onions soften.

  • 2

    Stir in the curry powder, cumin, and turmeric. Toast the spices for about 30 seconds to enhance their flavors.

  • 3

    Add the drained cooked chickpeas and cubed firm tofu to the pot. Gently mix with the spiced aromatics.

  • 4

    Pour in the light coconut milk and canned diced tomatoes. Bring the mixture to a simmer and allow it to cook for about 8-10 minutes so the flavors meld.

  • 5

    Fold in the fresh spinach and let it wilt into the stew. Season with salt and pepper to taste.

  • 6

    Remove from heat and serve the curry stew in a bowl. Top each serving with a dollop of nonfat Greek yogurt for an extra creamy texture and a tangy finish.