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

A luscious, comforting stew featuring hearty chickpeas and firm tofu simmered in a creamy light coconut milk base, infused with vibrant spices, fresh ginger, garlic, and a burst of leafy spinach. Every spoonful delivers a warm, aromatic embrace perfect for a nutritious dinner.

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NUTRITION

608kcal
Protein
37.3g
Fat
21.4g
Carbs
74.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

200 grams Firm Tofu

1/2 cup Light Coconut Milk

1 medium Red Onion

3 Garlic Cloves

1 tsp Fresh Ginger

1/2 cup Canned Diced Tomatoes (No Salt Added)

2 cups Fresh Spinach

1 tsp Curry Powder

1 tsp Ground Cumin

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Drain and rinse the canned chickpeas and set aside.

  • 2

    Press the tofu gently to remove excess moisture and cut it into 1-inch cubes.

  • 3

    Finely dice the red onion and mince the garlic. Grate the fresh ginger.

  • 4

    Heat a large nonstick pan over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion becomes translucent and aromatic.

  • 5

    Stir in the curry powder and ground cumin, allowing the spices to bloom for about 1 minute.

  • 6

    Add the tofu cubes to the pan and gently stir to coat them with the spices.

  • 7

    Pour in the light coconut milk and canned diced tomatoes. Mix well.

  • 8

    Add the chickpeas and bring the mixture to a low simmer. Let it cook for 8-10 minutes so the flavors meld together.

  • 9

    Stir in the fresh spinach and allow it to wilt, about 2 minutes. Season with salt and black pepper.

  • 10

    Taste and adjust the seasonings as needed before serving the hearty stew warm.

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

A luscious, comforting stew featuring hearty chickpeas and firm tofu simmered in a creamy light coconut milk base, infused with vibrant spices, fresh ginger, garlic, and a burst of leafy spinach. Every spoonful delivers a warm, aromatic embrace perfect for a nutritious dinner.

NUTRITION

608kcal
Protein
37.3g
Fat
21.4g
Carbs
74.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

200 grams Firm Tofu

1/2 cup Light Coconut Milk

1 medium Red Onion

3 Garlic Cloves

1 tsp Fresh Ginger

1/2 cup Canned Diced Tomatoes (No Salt Added)

2 cups Fresh Spinach

1 tsp Curry Powder

1 tsp Ground Cumin

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Drain and rinse the canned chickpeas and set aside.

  • 2

    Press the tofu gently to remove excess moisture and cut it into 1-inch cubes.

  • 3

    Finely dice the red onion and mince the garlic. Grate the fresh ginger.

  • 4

    Heat a large nonstick pan over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion becomes translucent and aromatic.

  • 5

    Stir in the curry powder and ground cumin, allowing the spices to bloom for about 1 minute.

  • 6

    Add the tofu cubes to the pan and gently stir to coat them with the spices.

  • 7

    Pour in the light coconut milk and canned diced tomatoes. Mix well.

  • 8

    Add the chickpeas and bring the mixture to a low simmer. Let it cook for 8-10 minutes so the flavors meld together.

  • 9

    Stir in the fresh spinach and allow it to wilt, about 2 minutes. Season with salt and black pepper.

  • 10

    Taste and adjust the seasonings as needed before serving the hearty stew warm.