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 vibrant and warming stew that combines the creamy richness of light coconut milk with hearty chickpeas and soft tofu, accented with aromatic spices and fresh vegetables. This dish offers a balanced medley of textures and flavors, making it a comforting meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

589kcal
Protein
35.2g
Fat
22.1g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200g Firm Tofu

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (120g)

1 cup Fresh Spinach (30g)

1/2 medium Yellow Onion (55g)

1 Garlic Clove

1 teaspoon Fresh Ginger, grated (2g)

1 teaspoon Turmeric Powder (3g)

1 teaspoon Ground Cumin (2.3g)

1 teaspoon Ground Coriander (2g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the cooked chickpeas, then set aside.

  • 2

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

  • 3

    Finely dice the half medium yellow onion, mince the garlic, and grate the fresh ginger.

  • 4

    In a large saucepan, heat a splash of water or a light oil substitute over medium heat and add the diced onion. Sauté until softened, about 3-4 minutes.

  • 5

    Stir in the garlic, ginger, turmeric, cumin, and coriander. Allow the spices to bloom for about 1 minute.

  • 6

    Add the tofu cubes to the pan and lightly sauté for 2 minutes so they absorb the spices.

  • 7

    Mix in the chickpeas, diced tomatoes, and light coconut milk. Bring the mixture to a simmer.

  • 8

    Let the stew simmer on low heat for 8-10 minutes, stirring occasionally.

  • 9

    Fold in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 10

    Serve warm, and enjoy the comforting, creamy flavors of your 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

A vibrant and warming stew that combines the creamy richness of light coconut milk with hearty chickpeas and soft tofu, accented with aromatic spices and fresh vegetables. This dish offers a balanced medley of textures and flavors, making it a comforting meal any time of day.

NUTRITION

589kcal
Protein
35.2g
Fat
22.1g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200g Firm Tofu

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (120g)

1 cup Fresh Spinach (30g)

1/2 medium Yellow Onion (55g)

1 Garlic Clove

1 teaspoon Fresh Ginger, grated (2g)

1 teaspoon Turmeric Powder (3g)

1 teaspoon Ground Cumin (2.3g)

1 teaspoon Ground Coriander (2g)

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the cooked chickpeas, then set aside.

  • 2

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

  • 3

    Finely dice the half medium yellow onion, mince the garlic, and grate the fresh ginger.

  • 4

    In a large saucepan, heat a splash of water or a light oil substitute over medium heat and add the diced onion. Sauté until softened, about 3-4 minutes.

  • 5

    Stir in the garlic, ginger, turmeric, cumin, and coriander. Allow the spices to bloom for about 1 minute.

  • 6

    Add the tofu cubes to the pan and lightly sauté for 2 minutes so they absorb the spices.

  • 7

    Mix in the chickpeas, diced tomatoes, and light coconut milk. Bring the mixture to a simmer.

  • 8

    Let the stew simmer on low heat for 8-10 minutes, stirring occasionally.

  • 9

    Fold in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 10

    Serve warm, and enjoy the comforting, creamy flavors of your coconut chickpea curry stew.