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

Savor a hearty bowl of creamy coconut chickpea curry stew where tender chickpeas and hearty tofu merge with aromatic spices and a splash of light coconut milk. This comforting stew brings together the warmth of curry and the brightness of fresh tomatoes and spinach, offering a balanced, satisfying and vibrant meal.

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NUTRITION

556kcal
Protein
34.8g
Fat
21.6g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

1 cup Firm Tofu (cubed)

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/4 medium Yellow Onion

2 Garlic Cloves

1 tsp Curry Powder

1 tsp Fresh Ginger

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pot over medium heat and lightly sauté the diced onion in a splash of water or a minimal oil alternative if desired.

  • 2

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

  • 3

    Stir in the curry powder and let it bloom for another 30 seconds.

  • 4

    Fold in the cubed tofu and canned chickpeas, ensuring they are well coated with the spices.

  • 5

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

  • 6

    Allow the stew to cook for 8-10 minutes, letting the flavors meld and the tofu absorb the curry spices.

  • 7

    Add fresh spinach during the last 2 minutes of cooking, stirring until wilted.

  • 8

    Season with salt and pepper to taste, and serve hot, enjoying the creamy, aromatic flavors of this nutrient-rich 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

Savor a hearty bowl of creamy coconut chickpea curry stew where tender chickpeas and hearty tofu merge with aromatic spices and a splash of light coconut milk. This comforting stew brings together the warmth of curry and the brightness of fresh tomatoes and spinach, offering a balanced, satisfying and vibrant meal.

NUTRITION

556kcal
Protein
34.8g
Fat
21.6g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

1 cup Firm Tofu (cubed)

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/4 medium Yellow Onion

2 Garlic Cloves

1 tsp Curry Powder

1 tsp Fresh Ginger

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pot over medium heat and lightly sauté the diced onion in a splash of water or a minimal oil alternative if desired.

  • 2

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

  • 3

    Stir in the curry powder and let it bloom for another 30 seconds.

  • 4

    Fold in the cubed tofu and canned chickpeas, ensuring they are well coated with the spices.

  • 5

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

  • 6

    Allow the stew to cook for 8-10 minutes, letting the flavors meld and the tofu absorb the curry spices.

  • 7

    Add fresh spinach during the last 2 minutes of cooking, stirring until wilted.

  • 8

    Season with salt and pepper to taste, and serve hot, enjoying the creamy, aromatic flavors of this nutrient-rich stew.