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 Creamy Coconut Chickpea Curry Stew infused with aromatic spices, tender chickpeas, and protein-packed tofu. Rich with a velvety light coconut milk and enhanced by fresh diced tomatoes and spinach, this hearty stew promises a delightful balance of creamy texture and zesty flavors, making it a satisfying meal any time of day.

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NUTRITION

554kcal
Protein
34.5g
Fat
18.1g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (240g)

200g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1 cup Diced Tomatoes (240g)

1 cup Baby Spinach (30g)

1/4 medium Onion (40g)

2 cloves Garlic (6g)

1 teaspoon Curry Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas. Press the tofu lightly and cut it into 1-inch cubes.

  • 2

    Finely dice the onion and mince the garlic.

  • 3

    In a medium pot, sauté the diced onion and garlic over medium heat until they become soft and translucent.

  • 4

    Add the tofu cubes and gently stir to allow them to brown slightly on the edges.

  • 5

    Sprinkle in the curry powder and stir well to coat the tofu and onions with the spices.

  • 6

    Pour in the diced tomatoes and light coconut milk. Stir to combine.

  • 7

    Add the chickpeas and bring the mixture to a gentle simmer. Allow it to cook for about 8-10 minutes so the flavors meld together.

  • 8

    Stir in the baby spinach and cook until just wilted. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy a hearty, nutritious bowl of 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 Creamy Coconut Chickpea Curry Stew infused with aromatic spices, tender chickpeas, and protein-packed tofu. Rich with a velvety light coconut milk and enhanced by fresh diced tomatoes and spinach, this hearty stew promises a delightful balance of creamy texture and zesty flavors, making it a satisfying meal any time of day.

NUTRITION

554kcal
Protein
34.5g
Fat
18.1g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (240g)

200g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1 cup Diced Tomatoes (240g)

1 cup Baby Spinach (30g)

1/4 medium Onion (40g)

2 cloves Garlic (6g)

1 teaspoon Curry Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas. Press the tofu lightly and cut it into 1-inch cubes.

  • 2

    Finely dice the onion and mince the garlic.

  • 3

    In a medium pot, sauté the diced onion and garlic over medium heat until they become soft and translucent.

  • 4

    Add the tofu cubes and gently stir to allow them to brown slightly on the edges.

  • 5

    Sprinkle in the curry powder and stir well to coat the tofu and onions with the spices.

  • 6

    Pour in the diced tomatoes and light coconut milk. Stir to combine.

  • 7

    Add the chickpeas and bring the mixture to a gentle simmer. Allow it to cook for about 8-10 minutes so the flavors meld together.

  • 8

    Stir in the baby spinach and cook until just wilted. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy a hearty, nutritious bowl of creamy coconut chickpea curry stew.