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 velvety, aromatic stew that marries the creaminess of light coconut milk with protein-packed chickpeas and firm tofu, accented by tangy tomatoes, fresh spinach, and a blend of warming spices. This dish offers a harmonious balance of texture and flavor - a comforting bowl that's perfect for any meal of the day.

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NUTRITION

562kcal
Protein
34.1g
Fat
19.6g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g)

200g firm tofu

1/4 cup light coconut milk (60g)

1 medium fresh tomato

1/2 medium onion

1 cup spinach

2 cloves garlic

1 tsp fresh ginger

1/2 tsp olive oil

1 tsp mixed spices (curry powder, cumin, salt, pepper)

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PREPARATION

  • 1

    Drain and rinse the chickpeas. Pat them dry with a paper towel to help them brown slightly if desired.

  • 2

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

  • 3

    Finely dice the onion, chop the tomato, mince the garlic, and grate the ginger.

  • 4

    In a medium saucepan, heat the olive oil over medium heat. Sauté the onion, garlic, and ginger until fragrant and softened, about 2-3 minutes.

  • 5

    Stir in the curry powder, cumin, salt, and pepper, allowing the spices to bloom for about 1 minute.

  • 6

    Add the cubed tofu and chickpeas to the pan, stirring gently to coat them in the spices.

  • 7

    Pour in the light coconut milk along with a splash of water if needed to adjust consistency. Bring to a simmer.

  • 8

    Add the chopped tomato and let the stew simmer for 5-7 minutes so the flavors meld together.

  • 9

    Stir in the spinach and cook for another 1-2 minutes until wilted.

  • 10

    Taste and adjust seasonings as needed. Serve warm and enjoy your creamy, protein-rich 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 velvety, aromatic stew that marries the creaminess of light coconut milk with protein-packed chickpeas and firm tofu, accented by tangy tomatoes, fresh spinach, and a blend of warming spices. This dish offers a harmonious balance of texture and flavor - a comforting bowl that's perfect for any meal of the day.

NUTRITION

562kcal
Protein
34.1g
Fat
19.6g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g)

200g firm tofu

1/4 cup light coconut milk (60g)

1 medium fresh tomato

1/2 medium onion

1 cup spinach

2 cloves garlic

1 tsp fresh ginger

1/2 tsp olive oil

1 tsp mixed spices (curry powder, cumin, salt, pepper)

PREPARATION

  • 1

    Drain and rinse the chickpeas. Pat them dry with a paper towel to help them brown slightly if desired.

  • 2

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

  • 3

    Finely dice the onion, chop the tomato, mince the garlic, and grate the ginger.

  • 4

    In a medium saucepan, heat the olive oil over medium heat. Sauté the onion, garlic, and ginger until fragrant and softened, about 2-3 minutes.

  • 5

    Stir in the curry powder, cumin, salt, and pepper, allowing the spices to bloom for about 1 minute.

  • 6

    Add the cubed tofu and chickpeas to the pan, stirring gently to coat them in the spices.

  • 7

    Pour in the light coconut milk along with a splash of water if needed to adjust consistency. Bring to a simmer.

  • 8

    Add the chopped tomato and let the stew simmer for 5-7 minutes so the flavors meld together.

  • 9

    Stir in the spinach and cook for another 1-2 minutes until wilted.

  • 10

    Taste and adjust seasonings as needed. Serve warm and enjoy your creamy, protein-rich curry stew.