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 warm and comforting bowl of Creamy Coconut Chickpea Curry Stew, where the earthiness of chickpeas and the delicate texture of firm tofu meld beautifully with a rich coconut-infused tomato base. Fragrant spices like curry and cumin lend a layered complexity to the dish, making it a satisfying, nutrient-packed meal ideal for breakfast, lunch, or dinner.

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NUTRITION

564kcal
Protein
40.1g
Fat
19.5g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained, 240g)

250g firm tofu

1/3 cup light unsweetened coconut milk (80g)

60g fresh spinach

1 medium diced tomato (120g)

1/2 small yellow onion (50g)

2 garlic cloves

1 tsp fresh ginger, grated

1 tbsp curry powder

1 tsp ground cumin

Salt and black pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add a splash of water or a light drizzle of oil if desired.

  • 2

    Dice the onion, mince the garlic, and grate the ginger. Sauté the onion, garlic, and ginger in the pan until softened and fragrant, about 2-3 minutes.

  • 3

    Add the curry powder and ground cumin to the pan, stirring well to coat the aromatic base.

  • 4

    Crumble the firm tofu into bite-sized pieces and add to the pan, lightly stirring to combine with the spices.

  • 5

    Pour in the light coconut milk and add the diced tomato. Allow the mixture to simmer for 2 minutes.

  • 6

    Stir in the drained chickpeas and add a splash of water if the stew appears too thick. Let the curry simmer gently for about 5-7 minutes so the flavors meld.

  • 7

    Fold in the fresh spinach just before serving and season with salt and black pepper to taste.

  • 8

    Serve warm and enjoy your hearty, nutrient-packed 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 warm and comforting bowl of Creamy Coconut Chickpea Curry Stew, where the earthiness of chickpeas and the delicate texture of firm tofu meld beautifully with a rich coconut-infused tomato base. Fragrant spices like curry and cumin lend a layered complexity to the dish, making it a satisfying, nutrient-packed meal ideal for breakfast, lunch, or dinner.

NUTRITION

564kcal
Protein
40.1g
Fat
19.5g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained, 240g)

250g firm tofu

1/3 cup light unsweetened coconut milk (80g)

60g fresh spinach

1 medium diced tomato (120g)

1/2 small yellow onion (50g)

2 garlic cloves

1 tsp fresh ginger, grated

1 tbsp curry powder

1 tsp ground cumin

Salt and black pepper to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add a splash of water or a light drizzle of oil if desired.

  • 2

    Dice the onion, mince the garlic, and grate the ginger. Sauté the onion, garlic, and ginger in the pan until softened and fragrant, about 2-3 minutes.

  • 3

    Add the curry powder and ground cumin to the pan, stirring well to coat the aromatic base.

  • 4

    Crumble the firm tofu into bite-sized pieces and add to the pan, lightly stirring to combine with the spices.

  • 5

    Pour in the light coconut milk and add the diced tomato. Allow the mixture to simmer for 2 minutes.

  • 6

    Stir in the drained chickpeas and add a splash of water if the stew appears too thick. Let the curry simmer gently for about 5-7 minutes so the flavors meld.

  • 7

    Fold in the fresh spinach just before serving and season with salt and black pepper to taste.

  • 8

    Serve warm and enjoy your hearty, nutrient-packed curry stew.