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 vibrant, creamy curry stew brimming with tender chickpeas and silky tofu simmered in a light coconut broth, enriched with aromatic spices, fresh bell pepper, spinach, and a boost of nutritional yeast. This hearty yet balanced dish delivers a satisfying blend of textures and flavors ideal for any meal.

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NUTRITION

583kcal
Protein
34.3g
Fat
19.7g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

150g Firm Tofu

1/3 cup Light Coconut Milk (80g)

1/2 medium Red Bell Pepper (75g)

1 cup Fresh Spinach (30g)

1 tablespoon Tomato Paste (16g)

1/2 small Yellow Onion (35g)

1 teaspoon Coconut Oil (4.5g)

2 tablespoons Nutritional Yeast (16g)

2 cloves Minced Garlic

1 teaspoon Fresh Ginger

1 teaspoon Curry Powder

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PREPARATION

  • 1

    Heat the coconut oil in a large pot over medium heat.

  • 2

    Sauté the minced garlic, fresh ginger, and chopped yellow onion until fragrant and translucent.

  • 3

    Add the curry powder and stir for about 30 seconds to release its aroma.

  • 4

    Mix in the tomato paste and cook for another minute.

  • 5

    Add the drained chickpeas and cubed tofu to the pot, stirring gently to combine with the spices.

  • 6

    Pour in the light coconut milk and add the chopped red bell pepper. Bring the mixture to a simmer.

  • 7

    Allow the stew to simmer for 8-10 minutes so the flavors meld together.

  • 8

    Stir in the fresh spinach and nutritional yeast, cooking until the spinach is wilted.

  • 9

    Taste and season as needed. Serve hot and enjoy your creamy, protein-packed 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

Enjoy a vibrant, creamy curry stew brimming with tender chickpeas and silky tofu simmered in a light coconut broth, enriched with aromatic spices, fresh bell pepper, spinach, and a boost of nutritional yeast. This hearty yet balanced dish delivers a satisfying blend of textures and flavors ideal for any meal.

NUTRITION

583kcal
Protein
34.3g
Fat
19.7g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

150g Firm Tofu

1/3 cup Light Coconut Milk (80g)

1/2 medium Red Bell Pepper (75g)

1 cup Fresh Spinach (30g)

1 tablespoon Tomato Paste (16g)

1/2 small Yellow Onion (35g)

1 teaspoon Coconut Oil (4.5g)

2 tablespoons Nutritional Yeast (16g)

2 cloves Minced Garlic

1 teaspoon Fresh Ginger

1 teaspoon Curry Powder

PREPARATION

  • 1

    Heat the coconut oil in a large pot over medium heat.

  • 2

    Sauté the minced garlic, fresh ginger, and chopped yellow onion until fragrant and translucent.

  • 3

    Add the curry powder and stir for about 30 seconds to release its aroma.

  • 4

    Mix in the tomato paste and cook for another minute.

  • 5

    Add the drained chickpeas and cubed tofu to the pot, stirring gently to combine with the spices.

  • 6

    Pour in the light coconut milk and add the chopped red bell pepper. Bring the mixture to a simmer.

  • 7

    Allow the stew to simmer for 8-10 minutes so the flavors meld together.

  • 8

    Stir in the fresh spinach and nutritional yeast, cooking until the spinach is wilted.

  • 9

    Taste and season as needed. Serve hot and enjoy your creamy, protein-packed chickpea curry stew.