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 hearty, warming bowl of creamy coconut chickpea curry stew featuring tender chickpeas, silky tofu, and a medley of aromatic spices. This dish combines the creaminess of light coconut milk with the rich flavors of ginger, garlic, and tomatoes for a satisfying and comforting meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

592kcal
Protein
35.5g
Fat
21.5g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

150 grams firm tofu

1/2 cup light coconut milk

1/2 cup diced tomatoes

1/4 medium yellow onion

2 cloves garlic

1 teaspoon fresh ginger

1 cup baby spinach

1 teaspoon curry powder

1 teaspoon cumin

1 teaspoon turmeric

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Dice the yellow onion, mince the garlic, and finely grate the fresh ginger.

  • 2

    Drain and rinse the canned chickpeas and cut the tofu into small cubes.

  • 3

    In a large saucepan, heat a small amount of water or oil over medium heat. Sauté the onions, garlic, and ginger until fragrant and translucent.

  • 4

    Stir in the curry powder, cumin, and turmeric, cooking the spices for about 1 minute until they release their aromas.

  • 5

    Add the chickpeas, tofu cubes, diced tomatoes, and light coconut milk to the pan, stirring well to combine.

  • 6

    Bring the mixture to a gentle simmer and let it cook for about 10-12 minutes so the flavors meld together.

  • 7

    Fold in the baby spinach and simmer for an additional 2 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste, then remove from heat 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 hearty, warming bowl of creamy coconut chickpea curry stew featuring tender chickpeas, silky tofu, and a medley of aromatic spices. This dish combines the creaminess of light coconut milk with the rich flavors of ginger, garlic, and tomatoes for a satisfying and comforting meal.

NUTRITION

592kcal
Protein
35.5g
Fat
21.5g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

150 grams firm tofu

1/2 cup light coconut milk

1/2 cup diced tomatoes

1/4 medium yellow onion

2 cloves garlic

1 teaspoon fresh ginger

1 cup baby spinach

1 teaspoon curry powder

1 teaspoon cumin

1 teaspoon turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Dice the yellow onion, mince the garlic, and finely grate the fresh ginger.

  • 2

    Drain and rinse the canned chickpeas and cut the tofu into small cubes.

  • 3

    In a large saucepan, heat a small amount of water or oil over medium heat. Sauté the onions, garlic, and ginger until fragrant and translucent.

  • 4

    Stir in the curry powder, cumin, and turmeric, cooking the spices for about 1 minute until they release their aromas.

  • 5

    Add the chickpeas, tofu cubes, diced tomatoes, and light coconut milk to the pan, stirring well to combine.

  • 6

    Bring the mixture to a gentle simmer and let it cook for about 10-12 minutes so the flavors meld together.

  • 7

    Fold in the baby spinach and simmer for an additional 2 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste, then remove from heat and serve warm.