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 vibrant, flavorful stew that melds tender chickpeas, silky tofu, and green peas in a fragrant coconut curry broth. Infused with aromatic spices, diced tomatoes, fresh spinach and a hint of coconut oil, this nutrient-packed stew is both comforting and energizing—perfect for any meal of the day.

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NUTRITION

552kcal
Protein
34.2g
Fat
21.2g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Chickpeas

200g Extra Firm Tofu

1/2 cup Green Peas

1/4 cup cooked Red Lentils

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/4 medium Yellow Onion

1 tsp Coconut Oil

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a teaspoon of coconut oil in a medium saucepan over medium heat.

  • 2

    Add the quartered onion, minced garlic, and grated ginger. Sauté until fragrant and the onion softens.

  • 3

    Stir in the curry powder, ensuring the spices coat the aromatics.

  • 4

    Add the cooked chickpeas, extra firm tofu (cubed), green peas, and red lentils. Toss to combine with the spiced onion mixture.

  • 5

    Pour in the light coconut milk and diced tomatoes. Stir to create a smooth, creamy base.

  • 6

    Bring the mixture to a simmer and let it cook for about 8-10 minutes, allowing the flavors meld and the tofu to warm through.

  • 7

    Just before serving, fold in the fresh spinach and season with salt and pepper to taste.

  • 8

    Serve hot and enjoy this hearty, protein-packed 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 vibrant, flavorful stew that melds tender chickpeas, silky tofu, and green peas in a fragrant coconut curry broth. Infused with aromatic spices, diced tomatoes, fresh spinach and a hint of coconut oil, this nutrient-packed stew is both comforting and energizing—perfect for any meal of the day.

NUTRITION

552kcal
Protein
34.2g
Fat
21.2g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Chickpeas

200g Extra Firm Tofu

1/2 cup Green Peas

1/4 cup cooked Red Lentils

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/4 medium Yellow Onion

1 tsp Coconut Oil

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a teaspoon of coconut oil in a medium saucepan over medium heat.

  • 2

    Add the quartered onion, minced garlic, and grated ginger. Sauté until fragrant and the onion softens.

  • 3

    Stir in the curry powder, ensuring the spices coat the aromatics.

  • 4

    Add the cooked chickpeas, extra firm tofu (cubed), green peas, and red lentils. Toss to combine with the spiced onion mixture.

  • 5

    Pour in the light coconut milk and diced tomatoes. Stir to create a smooth, creamy base.

  • 6

    Bring the mixture to a simmer and let it cook for about 8-10 minutes, allowing the flavors meld and the tofu to warm through.

  • 7

    Just before serving, fold in the fresh spinach and season with salt and pepper to taste.

  • 8

    Serve hot and enjoy this hearty, protein-packed curry stew.