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 warm, comforting bowl of coconut chickpea curry stew that melds creamy light coconut milk with hearty chickpeas and tofu, brightened by fresh tomatoes, spinach, and an aromatic blend of spices. This dish provides a delightful balance of flavors and textures, perfect for a cozy meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

611kcal
Protein
34.7g
Fat
24.5g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

150g extra firm tofu

1/2 cup light coconut milk (120g)

1/2 cup diced tomatoes (90g)

1 cup fresh spinach (30g)

1/4 medium onion (25g)

2 cloves garlic

1 teaspoon fresh ginger

1 teaspoon curry powder

1/2 teaspoon turmeric

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Dice the quarter medium onion and mince garlic. Grate or finely chop the fresh ginger.

  • 2

    In a large pot, heat a small amount of water or broth over medium heat. Add the onion, garlic, and ginger, and sauté until the onion becomes translucent.

  • 3

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

  • 4

    Add the cooked chickpeas, diced tomatoes, and light coconut milk to the pot. Stir to combine.

  • 5

    Cube the extra firm tofu and gently add to the stew. Let the mixture come to a gentle simmer.

  • 6

    Add the fresh spinach and cook for an additional 2-3 minutes until the spinach wilts.

  • 7

    Season with salt and pepper to taste, and let the flavors meld for another minute.

  • 8

    Serve hot and enjoy your creamy coconut 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 warm, comforting bowl of coconut chickpea curry stew that melds creamy light coconut milk with hearty chickpeas and tofu, brightened by fresh tomatoes, spinach, and an aromatic blend of spices. This dish provides a delightful balance of flavors and textures, perfect for a cozy meal any time of day.

NUTRITION

611kcal
Protein
34.7g
Fat
24.5g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

150g extra firm tofu

1/2 cup light coconut milk (120g)

1/2 cup diced tomatoes (90g)

1 cup fresh spinach (30g)

1/4 medium onion (25g)

2 cloves garlic

1 teaspoon fresh ginger

1 teaspoon curry powder

1/2 teaspoon turmeric

Salt and pepper to taste

PREPARATION

  • 1

    Dice the quarter medium onion and mince garlic. Grate or finely chop the fresh ginger.

  • 2

    In a large pot, heat a small amount of water or broth over medium heat. Add the onion, garlic, and ginger, and sauté until the onion becomes translucent.

  • 3

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

  • 4

    Add the cooked chickpeas, diced tomatoes, and light coconut milk to the pot. Stir to combine.

  • 5

    Cube the extra firm tofu and gently add to the stew. Let the mixture come to a gentle simmer.

  • 6

    Add the fresh spinach and cook for an additional 2-3 minutes until the spinach wilts.

  • 7

    Season with salt and pepper to taste, and let the flavors meld for another minute.

  • 8

    Serve hot and enjoy your creamy coconut chickpea curry stew.