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 and aromatic creamy coconut chickpea curry stew that melds tender chickpeas and silken tofu in a warmly spiced, velvety coconut broth. With hints of ginger, garlic, and a medley of fresh vegetables, this dish delivers satisfying comfort with balanced flavor and texture.

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NUTRITION

600kcal
Protein
34.1g
Fat
23.7g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

150g Firm Tofu

1/3 cup Light Coconut Milk (80g)

1/2 cup Diced Tomatoes (120g)

1/4 medium Yellow Onion (40g)

2 cloves Garlic

1 teaspoon Fresh Ginger

1 cup Fresh Spinach (30g)

1 teaspoon Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a nonstick pan over medium heat and lightly sauté the chopped onion in a splash of water or a minimal amount of oil if desired until translucent.

  • 2

    Add minced garlic and grated fresh ginger, stirring for about 1 minute until fragrant.

  • 3

    Stir in the curry powder and allow the spices to bloom for another 30 seconds.

  • 4

    Add the drained chickpeas and gently toss to evenly coat with the spices.

  • 5

    Cube the firm tofu into bite-sized pieces and add to the pan, mixing carefully to avoid breaking the tofu.

  • 6

    Pour in the light coconut milk and diced tomatoes, stirring to combine all ingredients.

  • 7

    Let the stew simmer over medium-low heat for 8-10 minutes, allowing the flavors to meld together.

  • 8

    Stir in the fresh spinach and cook just until wilted, about 1-2 minutes.

  • 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

Enjoy a hearty and aromatic creamy coconut chickpea curry stew that melds tender chickpeas and silken tofu in a warmly spiced, velvety coconut broth. With hints of ginger, garlic, and a medley of fresh vegetables, this dish delivers satisfying comfort with balanced flavor and texture.

NUTRITION

600kcal
Protein
34.1g
Fat
23.7g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

150g Firm Tofu

1/3 cup Light Coconut Milk (80g)

1/2 cup Diced Tomatoes (120g)

1/4 medium Yellow Onion (40g)

2 cloves Garlic

1 teaspoon Fresh Ginger

1 cup Fresh Spinach (30g)

1 teaspoon Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a nonstick pan over medium heat and lightly sauté the chopped onion in a splash of water or a minimal amount of oil if desired until translucent.

  • 2

    Add minced garlic and grated fresh ginger, stirring for about 1 minute until fragrant.

  • 3

    Stir in the curry powder and allow the spices to bloom for another 30 seconds.

  • 4

    Add the drained chickpeas and gently toss to evenly coat with the spices.

  • 5

    Cube the firm tofu into bite-sized pieces and add to the pan, mixing carefully to avoid breaking the tofu.

  • 6

    Pour in the light coconut milk and diced tomatoes, stirring to combine all ingredients.

  • 7

    Let the stew simmer over medium-low heat for 8-10 minutes, allowing the flavors to meld together.

  • 8

    Stir in the fresh spinach and cook just until wilted, about 1-2 minutes.

  • 9

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