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 a vibrant bowl of creamy coconut chickpea curry stew, bursting with tender chickpeas, silky light coconut milk, cubes of extra-firm tofu, and a medley of fresh spinach and tomatoes. Fragrant spices infuse every bite, making this hearty stew both comforting and energizing.

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NUTRITION

572kcal
Protein
31.8g
Fat
12.9g
Carbs
88.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Chickpeas

1/2 cup Light Coconut Milk

80 grams Extra Firm Tofu

1 cup raw Spinach

1/2 cup Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 tsp Curry Powder

1/2 tsp Cumin Powder

1 tbsp Lime Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a medium saucepan over medium heat and add a splash of water or a tiny drizzle of light oil if desired.

  • 2

    Sauté the chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in the curry powder and cumin powder, toasting the spices briefly to release their aroma.

  • 4

    Add the cooked chickpeas and gently mash a few with the back of a spoon to create a thicker texture in your stew.

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring to combine, then bring the mixture to a simmer.

  • 6

    Cube the tofu into bite-sized pieces and add them along with the spinach. Simmer gently for 5-7 minutes until the spinach wilts and tofu warms through.

  • 7

    Finish with a squeeze of lime juice and season with salt and pepper to taste.

  • 8

    Serve the stew warm, enjoying its creamy texture and layered flavors.

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 a vibrant bowl of creamy coconut chickpea curry stew, bursting with tender chickpeas, silky light coconut milk, cubes of extra-firm tofu, and a medley of fresh spinach and tomatoes. Fragrant spices infuse every bite, making this hearty stew both comforting and energizing.

NUTRITION

572kcal
Protein
31.8g
Fat
12.9g
Carbs
88.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Chickpeas

1/2 cup Light Coconut Milk

80 grams Extra Firm Tofu

1 cup raw Spinach

1/2 cup Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 tsp Curry Powder

1/2 tsp Cumin Powder

1 tbsp Lime Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a medium saucepan over medium heat and add a splash of water or a tiny drizzle of light oil if desired.

  • 2

    Sauté the chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in the curry powder and cumin powder, toasting the spices briefly to release their aroma.

  • 4

    Add the cooked chickpeas and gently mash a few with the back of a spoon to create a thicker texture in your stew.

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring to combine, then bring the mixture to a simmer.

  • 6

    Cube the tofu into bite-sized pieces and add them along with the spinach. Simmer gently for 5-7 minutes until the spinach wilts and tofu warms through.

  • 7

    Finish with a squeeze of lime juice and season with salt and pepper to taste.

  • 8

    Serve the stew warm, enjoying its creamy texture and layered flavors.