Name: Creamy Coconut Chickpea Curry Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked chickpeas (123g); 200 g extra firm tofu; 0.33 cup lite coconut milk (80g); 0.5 cup diced tomatoes (120g); 0.33 cup green peas (50g); 1 cup fresh spinach; 0.5 medium yellow onion; 2 cloves garlic; 1 tbsp curry powder; 1 tsp olive oil; Salt & Pepper to taste

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry Stew

Enjoy a warming bowl of Creamy Coconut Chickpea Curry Stew that boasts a velvety coconut base, tender chickpeas, and hearty tofu mingled with vibrant tomatoes, peas, and spinach. The aromatic blend of curry and garlic fills the kitchen with an inviting fragrance, making this dish a satisfying meal suitable for breakfast, lunch, or dinner.

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NUTRITION

Protein

32.4g

Fat

26.6g

Carbs

59.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas (123g)

200 g extra firm tofu

0.33 cup lite coconut milk (80g)

0.5 cup diced tomatoes (120g)

0.33 cup green peas (50g)

1 cup fresh spinach

0.5 medium yellow onion

2 cloves garlic

1 tbsp curry powder

1 tsp olive oil

Salt & Pepper to taste

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PREPARATION

1
Heat the olive oil in a medium saucepan over medium heat.
2
Dice the half onion and mince the garlic, then add them to the pan and sauté until soft and aromatic.
3
Stir in the curry powder and let bloom for about 30 seconds.
4
Add the diced tomatoes and lite coconut milk, stirring to form a fragrant base.
5
Cube the tofu and add it along with the cooked chickpeas and green peas. Let it simmer for about 5 minutes.
6
Stir in the fresh spinach and cook until just wilted, about 2 minutes.
7
Season with salt and pepper to taste. Adjust the consistency by adding a splash of water if desired.
8
Serve warm and enjoy the creamy, spiced flavors of this versatile curry stew.