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 and aromatic stew with tender chickpeas and creamy firm tofu simmered in a light coconut curry sauce. Infused with diced tomatoes, fresh spinach, and a blend of spices, this dish delivers a satisfying balance of protein and flavors for any meal of the day.

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NUTRITION

600kcal
Protein
37.7g
Fat
19.3g
Carbs
72.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

6 ounces Firm Tofu, cubed

1/2 cup Light Coconut Milk

1 cup Diced Tomatoes

1 cup Low-Sodium Vegetable Broth

1/2 medium Onion, diced

2 cloves Garlic, minced

1 cup Fresh Spinach

1 tsp Curry Powder

1/2 tsp Turmeric Powder

1/2 tsp Ground Cumin

1/2 tsp Ground Ginger

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PREPARATION

  • 1

    Heat a large saucepan over medium heat and add a splash of water or a light cooking spray if desired.

  • 2

    Sauté the diced onion until translucent, then add minced garlic and cook for another minute until fragrant.

  • 3

    Stir in the curry powder, turmeric, cumin, and ground ginger, toasting the spices briefly to awaken their flavors.

  • 4

    Add the diced tomatoes and vegetable broth to the pan, stirring to combine with the spices.

  • 5

    Gently add the cubed tofu and cooked chickpeas into the mixture.

  • 6

    Pour in the light coconut milk, and bring the stew to a simmer. Allow it to cook for 8-10 minutes so that the flavors meld.

  • 7

    Fold in the fresh spinach and heat through until wilted.

  • 8

    Taste and adjust seasonings if necessary. Serve hot and enjoy your creamy coconut chickpea curry stew.

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 and aromatic stew with tender chickpeas and creamy firm tofu simmered in a light coconut curry sauce. Infused with diced tomatoes, fresh spinach, and a blend of spices, this dish delivers a satisfying balance of protein and flavors for any meal of the day.

NUTRITION

600kcal
Protein
37.7g
Fat
19.3g
Carbs
72.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

6 ounces Firm Tofu, cubed

1/2 cup Light Coconut Milk

1 cup Diced Tomatoes

1 cup Low-Sodium Vegetable Broth

1/2 medium Onion, diced

2 cloves Garlic, minced

1 cup Fresh Spinach

1 tsp Curry Powder

1/2 tsp Turmeric Powder

1/2 tsp Ground Cumin

1/2 tsp Ground Ginger

PREPARATION

  • 1

    Heat a large saucepan over medium heat and add a splash of water or a light cooking spray if desired.

  • 2

    Sauté the diced onion until translucent, then add minced garlic and cook for another minute until fragrant.

  • 3

    Stir in the curry powder, turmeric, cumin, and ground ginger, toasting the spices briefly to awaken their flavors.

  • 4

    Add the diced tomatoes and vegetable broth to the pan, stirring to combine with the spices.

  • 5

    Gently add the cubed tofu and cooked chickpeas into the mixture.

  • 6

    Pour in the light coconut milk, and bring the stew to a simmer. Allow it to cook for 8-10 minutes so that the flavors meld.

  • 7

    Fold in the fresh spinach and heat through until wilted.

  • 8

    Taste and adjust seasonings if necessary. Serve hot and enjoy your creamy coconut chickpea curry stew.