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 comforting bowl of Creamy Coconut Chickpea Curry Stew, where tender chickpeas and silky tofu are simmered in a fragrant blend of coconut milk, tomatoes, and spices. This hearty, yet light stew bursts with warm curry notes paired with fresh spinach, garlic, and ginger, creating a deliciously balanced meal perfect for lunch or dinner.

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NUTRITION

559kcal
Protein
35.0g
Fat
29g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

½ cup Chickpeas (125g)

300g Firm Tofu

⅓ cup Light Coconut Milk (80g)

½ cup Diced Tomatoes (120g)

1 cup Fresh Spinach (30g)

¼ cup Diced Onion (40g)

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

1 tsp Olive Oil

Salt and Pepper to taste

1 Lime Wedge

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PREPARATION

  • 1

    Press the tofu gently to remove excess moisture and cut it into small cubes.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add diced onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent.

  • 3

    Stir in the curry powder and briefly toast the spices to release their aroma.

  • 4

    Add the tofu cubes and drained chickpeas to the pan, stirring to coat them with the spiced mixture.

  • 5

    Pour in the light coconut milk and diced tomatoes, and bring the mixture to a gentle simmer.

  • 6

    Allow the stew to cook for 8-10 minutes, letting the flavors meld together.

  • 7

    Stir in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Finish with a squeeze of lime juice from the lime wedge, then serve the curry stew 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 comforting bowl of Creamy Coconut Chickpea Curry Stew, where tender chickpeas and silky tofu are simmered in a fragrant blend of coconut milk, tomatoes, and spices. This hearty, yet light stew bursts with warm curry notes paired with fresh spinach, garlic, and ginger, creating a deliciously balanced meal perfect for lunch or dinner.

NUTRITION

559kcal
Protein
35.0g
Fat
29g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

½ cup Chickpeas (125g)

300g Firm Tofu

⅓ cup Light Coconut Milk (80g)

½ cup Diced Tomatoes (120g)

1 cup Fresh Spinach (30g)

¼ cup Diced Onion (40g)

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

1 tsp Olive Oil

Salt and Pepper to taste

1 Lime Wedge

PREPARATION

  • 1

    Press the tofu gently to remove excess moisture and cut it into small cubes.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add diced onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent.

  • 3

    Stir in the curry powder and briefly toast the spices to release their aroma.

  • 4

    Add the tofu cubes and drained chickpeas to the pan, stirring to coat them with the spiced mixture.

  • 5

    Pour in the light coconut milk and diced tomatoes, and bring the mixture to a gentle simmer.

  • 6

    Allow the stew to cook for 8-10 minutes, letting the flavors meld together.

  • 7

    Stir in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Finish with a squeeze of lime juice from the lime wedge, then serve the curry stew warm.