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

Savor the comforting warmth of this creamy coconut chickpea curry stew, a vibrant blend of tender chickpeas, extra-firm tofu, and a medley of aromatic spices. Infused with a light coconut milk and bright diced tomatoes, this hearty stew is perfectly balanced with fresh spinach, garlic, and ginger to create a nourishing meal ideal for any time of day.

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NUTRITION

559kcal
Protein
33.4g
Fat
17.4g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup chickpeas (approx. 123g)

100g extra-firm tofu

0.5 cup shelled edamame (approx. 75g)

0.33 cup light coconut milk (approx. 80g)

1 medium onion (110g)

1 cup diced tomatoes (180g)

1 cup spinach (30g)

2 cloves garlic (6g)

1 tsp fresh ginger (2g)

1 tbsp curry powder (6g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a large saucepan over medium heat and add a splash of water or a small amount of coconut milk if desired for extra creaminess.

  • 2

    Dice the medium onion, mince the garlic, and grate the fresh ginger.

  • 3

    Sauté the onion, garlic, and ginger in the pan until the onion softens and becomes translucent.

  • 4

    Add the curry powder and stir for about 30 seconds until fragrant.

  • 5

    Mix in the diced tomatoes and allow them to simmer for a couple of minutes.

  • 6

    Gently stir in the 0.75 cup of chickpeas and cubed tofu. Let the mixture heat through for 3-4 minutes.

  • 7

    Pour in the light coconut milk and bring the stew to a gentle simmer, allowing the flavors to meld for about 5 minutes.

  • 8

    Fold in the shelled edamame and spinach, cooking until the spinach wilts, about 2 minutes.

  • 9

    Season with salt and pepper to taste, and serve the stew hot, enjoying a bowl that balances creamy texture with a vibrant spice profile.

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

Savor the comforting warmth of this creamy coconut chickpea curry stew, a vibrant blend of tender chickpeas, extra-firm tofu, and a medley of aromatic spices. Infused with a light coconut milk and bright diced tomatoes, this hearty stew is perfectly balanced with fresh spinach, garlic, and ginger to create a nourishing meal ideal for any time of day.

NUTRITION

559kcal
Protein
33.4g
Fat
17.4g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup chickpeas (approx. 123g)

100g extra-firm tofu

0.5 cup shelled edamame (approx. 75g)

0.33 cup light coconut milk (approx. 80g)

1 medium onion (110g)

1 cup diced tomatoes (180g)

1 cup spinach (30g)

2 cloves garlic (6g)

1 tsp fresh ginger (2g)

1 tbsp curry powder (6g)

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a large saucepan over medium heat and add a splash of water or a small amount of coconut milk if desired for extra creaminess.

  • 2

    Dice the medium onion, mince the garlic, and grate the fresh ginger.

  • 3

    Sauté the onion, garlic, and ginger in the pan until the onion softens and becomes translucent.

  • 4

    Add the curry powder and stir for about 30 seconds until fragrant.

  • 5

    Mix in the diced tomatoes and allow them to simmer for a couple of minutes.

  • 6

    Gently stir in the 0.75 cup of chickpeas and cubed tofu. Let the mixture heat through for 3-4 minutes.

  • 7

    Pour in the light coconut milk and bring the stew to a gentle simmer, allowing the flavors to meld for about 5 minutes.

  • 8

    Fold in the shelled edamame and spinach, cooking until the spinach wilts, about 2 minutes.

  • 9

    Season with salt and pepper to taste, and serve the stew hot, enjoying a bowl that balances creamy texture with a vibrant spice profile.