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 comforting, creamy curry stew that melds tender chickpeas and silken tofu in a subtly spiced coconut broth accented by fresh tomato, spinach, and warming ginger and garlic. This dish offers a delightful balance of hearty texture and aromatic spices, perfect for any meal of the day.

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NUTRITION

547kcal
Protein
31.8g
Fat
22.7g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (240g)

175g Firm Tofu

1/4 cup Reduced-Fat Coconut Milk (60g)

1/2 cup Diced Tomatoes

1/4 medium Onion

1 clove Garlic

1 cup Fresh Spinach

1 tsp Olive Oil

1/2 tsp Fresh Ginger, grated

1 tsp Curry Powder

1/2 tsp Ground Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion, garlic, and grated ginger, and sauté until the onion becomes translucent.

  • 3

    Stir in the curry powder and ground turmeric, cooking briefly to release their aromas.

  • 4

    Add the diced tomatoes and allow them to soften for a few minutes.

  • 5

    Gently fold in the cooked chickpeas and cubed firm tofu, stirring to coat with the spices.

  • 6

    Pour in the reduced-fat coconut milk, and bring the mixture to a gentle simmer.

  • 7

    Let the stew simmer for about 8-10 minutes so the flavors meld, stirring occasionally.

  • 8

    Just before serving, stir in the fresh spinach until it wilts.

  • 9

    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

A comforting, creamy curry stew that melds tender chickpeas and silken tofu in a subtly spiced coconut broth accented by fresh tomato, spinach, and warming ginger and garlic. This dish offers a delightful balance of hearty texture and aromatic spices, perfect for any meal of the day.

NUTRITION

547kcal
Protein
31.8g
Fat
22.7g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (240g)

175g Firm Tofu

1/4 cup Reduced-Fat Coconut Milk (60g)

1/2 cup Diced Tomatoes

1/4 medium Onion

1 clove Garlic

1 cup Fresh Spinach

1 tsp Olive Oil

1/2 tsp Fresh Ginger, grated

1 tsp Curry Powder

1/2 tsp Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion, garlic, and grated ginger, and sauté until the onion becomes translucent.

  • 3

    Stir in the curry powder and ground turmeric, cooking briefly to release their aromas.

  • 4

    Add the diced tomatoes and allow them to soften for a few minutes.

  • 5

    Gently fold in the cooked chickpeas and cubed firm tofu, stirring to coat with the spices.

  • 6

    Pour in the reduced-fat coconut milk, and bring the mixture to a gentle simmer.

  • 7

    Let the stew simmer for about 8-10 minutes so the flavors meld, stirring occasionally.

  • 8

    Just before serving, stir in the fresh spinach until it wilts.

  • 9

    Season with salt and pepper to taste, and serve warm.