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 and comforting curry stew that blends creamy coconut milk with protein-packed chickpeas and tofu, accented by the aromatic warmth of ginger and garlic, and brightened by fresh red bell pepper, spinach, and tomatoes. Each spoonful offers a harmonious balance of spice and creaminess, making it an ideal wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

571kcal
Protein
35.0g
Fat
18.9g
Carbs
70.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

1/3 cup Light Coconut Milk (80g)

1 medium Red Bell Pepper (120g)

1 cup Fresh Spinach (30g)

1/2 cup Diced Tomato (90g)

1/4 medium Onion (25g)

1 clove Garlic (3g)

1 tsp Fresh Ginger (2g)

1 tsp Curry Powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, or prepare cooked chickpeas if using dried.

  • 2

    Dice the red bell pepper, onion, and tomato. Mince the garlic and grate the fresh ginger.

  • 3

    Press the tofu to remove excess moisture and cut into cubes.

  • 4

    In a large saucepan, lightly sauté the onion, garlic, and ginger over medium heat until fragrant.

  • 5

    Add the red bell pepper and stir for 2-3 minutes until beginning to soften.

  • 6

    Stir in the curry powder and mix well.

  • 7

    Add the tofu cubes and chickpeas, stirring to coat with the spices.

  • 8

    Pour in the light coconut milk and add the diced tomato. Bring to a simmer.

  • 9

    Allow the stew to simmer gently for about 8-10 minutes, letting the flavors meld.

  • 10

    In the last minute of cooking, stir in the fresh spinach until just wilted.

  • 11

    Season with salt and pepper to taste and serve warm.

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 and comforting curry stew that blends creamy coconut milk with protein-packed chickpeas and tofu, accented by the aromatic warmth of ginger and garlic, and brightened by fresh red bell pepper, spinach, and tomatoes. Each spoonful offers a harmonious balance of spice and creaminess, making it an ideal wholesome meal.

NUTRITION

571kcal
Protein
35.0g
Fat
18.9g
Carbs
70.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

1/3 cup Light Coconut Milk (80g)

1 medium Red Bell Pepper (120g)

1 cup Fresh Spinach (30g)

1/2 cup Diced Tomato (90g)

1/4 medium Onion (25g)

1 clove Garlic (3g)

1 tsp Fresh Ginger (2g)

1 tsp Curry Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, or prepare cooked chickpeas if using dried.

  • 2

    Dice the red bell pepper, onion, and tomato. Mince the garlic and grate the fresh ginger.

  • 3

    Press the tofu to remove excess moisture and cut into cubes.

  • 4

    In a large saucepan, lightly sauté the onion, garlic, and ginger over medium heat until fragrant.

  • 5

    Add the red bell pepper and stir for 2-3 minutes until beginning to soften.

  • 6

    Stir in the curry powder and mix well.

  • 7

    Add the tofu cubes and chickpeas, stirring to coat with the spices.

  • 8

    Pour in the light coconut milk and add the diced tomato. Bring to a simmer.

  • 9

    Allow the stew to simmer gently for about 8-10 minutes, letting the flavors meld.

  • 10

    In the last minute of cooking, stir in the fresh spinach until just wilted.

  • 11

    Season with salt and pepper to taste and serve warm.