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 warming, flavorful stew featuring tender chickpeas and silky tofu simmered in a fragrant, creamy coconut curry sauce with hints of ginger, garlic, and spices. This versatile dish makes a satisfying meal any time of day, offering a delicious blend of savory and mildly sweet flavors.

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NUTRITION

583kcal
Protein
34.8g
Fat
20.7g
Carbs
66.1g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

200 grams firm tofu

1/3 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/2 medium onion

2 garlic cloves

1 teaspoon fresh ginger

1 teaspoon curry powder

1/2 teaspoon ground cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse and drain the canned chickpeas. Cut the firm tofu into 1-inch cubes.

  • 2

    Dice the onion, mince the garlic, and grate or finely chop the fresh ginger.

  • 3

    In a medium saucepan, heat a splash of water or a light drizzle of oil over medium heat. Sauté the onion, garlic, and ginger until the onion becomes translucent.

  • 4

    Add the curry powder and cumin, stirring for about 30 seconds to release the spices' aromas.

  • 5

    Stir in the diced tomatoes and light coconut milk, letting the mixture come to a gentle simmer.

  • 6

    Add the tofu and chickpeas, stirring gently to combine. Simmer for 8-10 minutes to allow flavors to meld.

  • 7

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

  • 8

    Serve hot, enjoying this nourishing and creamy coconut chickpea curry stew as a comforting meal any time of day.

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 warming, flavorful stew featuring tender chickpeas and silky tofu simmered in a fragrant, creamy coconut curry sauce with hints of ginger, garlic, and spices. This versatile dish makes a satisfying meal any time of day, offering a delicious blend of savory and mildly sweet flavors.

NUTRITION

583kcal
Protein
34.8g
Fat
20.7g
Carbs
66.1g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

200 grams firm tofu

1/3 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/2 medium onion

2 garlic cloves

1 teaspoon fresh ginger

1 teaspoon curry powder

1/2 teaspoon ground cumin

Salt and pepper to taste

PREPARATION

  • 1

    Rinse and drain the canned chickpeas. Cut the firm tofu into 1-inch cubes.

  • 2

    Dice the onion, mince the garlic, and grate or finely chop the fresh ginger.

  • 3

    In a medium saucepan, heat a splash of water or a light drizzle of oil over medium heat. Sauté the onion, garlic, and ginger until the onion becomes translucent.

  • 4

    Add the curry powder and cumin, stirring for about 30 seconds to release the spices' aromas.

  • 5

    Stir in the diced tomatoes and light coconut milk, letting the mixture come to a gentle simmer.

  • 6

    Add the tofu and chickpeas, stirring gently to combine. Simmer for 8-10 minutes to allow flavors to meld.

  • 7

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

  • 8

    Serve hot, enjoying this nourishing and creamy coconut chickpea curry stew as a comforting meal any time of day.