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 and hearty bowl of creamy coconut chickpea curry stew featuring tender chickpeas and silky tofu simmered in a fragrant blend of light coconut milk, diced tomatoes, and fresh spinach, accented with aromatic curry spices. Perfectly balanced and satisfying, this stew offers comforting flavors that make it a great option for breakfast, lunch, or dinner.

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NUTRITION

588kcal
Protein
35.8g
Fat
24.5g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (cooked)

250g Firm Tofu

1/3 cup Light Coconut Milk

1 cup Diced Tomatoes

1 cup Spinach

1/2 medium Onion

2 cloves Garlic

1 tsp Coconut Oil

1 tsp Curry Powder

1 tsp Turmeric

0.5 tsp Ground Ginger

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, and cut the tofu into 1-inch cubes.

  • 2

    Heat coconut oil in a large pan over medium heat. Sauté the chopped onion and minced garlic until translucent.

  • 3

    Stir in the curry powder, turmeric, and ground ginger and toast the spices for about 30 seconds.

  • 4

    Add the tofu cubes and lightly sauté for 2-3 minutes to allow them to absorb the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, then add the chickpeas. Stir gently to combine.

  • 6

    Bring the stew to a simmer and let cook for 8-10 minutes, so the flavors meld together.

  • 7

    Fold in the fresh spinach and simmer for another 2 minutes until wilted.

  • 8

    Season with salt and pepper to taste, then serve warm. Enjoy your hearty and flavorful 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 and hearty bowl of creamy coconut chickpea curry stew featuring tender chickpeas and silky tofu simmered in a fragrant blend of light coconut milk, diced tomatoes, and fresh spinach, accented with aromatic curry spices. Perfectly balanced and satisfying, this stew offers comforting flavors that make it a great option for breakfast, lunch, or dinner.

NUTRITION

588kcal
Protein
35.8g
Fat
24.5g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (cooked)

250g Firm Tofu

1/3 cup Light Coconut Milk

1 cup Diced Tomatoes

1 cup Spinach

1/2 medium Onion

2 cloves Garlic

1 tsp Coconut Oil

1 tsp Curry Powder

1 tsp Turmeric

0.5 tsp Ground Ginger

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, and cut the tofu into 1-inch cubes.

  • 2

    Heat coconut oil in a large pan over medium heat. Sauté the chopped onion and minced garlic until translucent.

  • 3

    Stir in the curry powder, turmeric, and ground ginger and toast the spices for about 30 seconds.

  • 4

    Add the tofu cubes and lightly sauté for 2-3 minutes to allow them to absorb the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, then add the chickpeas. Stir gently to combine.

  • 6

    Bring the stew to a simmer and let cook for 8-10 minutes, so the flavors meld together.

  • 7

    Fold in the fresh spinach and simmer for another 2 minutes until wilted.

  • 8

    Season with salt and pepper to taste, then serve warm. Enjoy your hearty and flavorful creamy coconut chickpea curry stew.