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

A luscious, aromatic curry stew that combines tender chickpeas, silky cubes of tofu, and a medley of spices in a light, creamy coconut base. This vibrant dish is layered with the gentle sweetness of tomatoes and the earthy freshness of spinach, all accentuated by the warm, fragrant blend of ginger and garlic. Perfect for a satisfying meal any time of day.

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NUTRITION

604kcal
Protein
32.4g
Fat
19.9g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

150g Extra Firm Tofu

1/3 cup Light Coconut Milk (80g)

1 cup Diced Tomatoes (240g)

1 cup Fresh Spinach (30g)

1 medium Onion (110g)

2 cloves Garlic (6g)

1 teaspoon Fresh Ginger (2g)

1/2 teaspoon Coconut Oil (2.5g)

1/2 teaspoon Ground Cumin

1/2 teaspoon Ground Turmeric

1/2 teaspoon Ground Coriander

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a small pan over medium heat and add the coconut oil. Once melted, sauté the finely chopped onion until translucent.

  • 2

    Add minced garlic and grated ginger. Sauté for another minute until fragrant.

  • 3

    Stir in the ground cumin, turmeric, and coriander, letting the spices bloom for 30 seconds.

  • 4

    Add the cooked chickpeas and gently toss to coat them with the spices and aromatics.

  • 5

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

  • 6

    Cube the extra firm tofu and add it to the stew. Allow the mixture to simmer for 8-10 minutes so the flavors meld together.

  • 7

    Just before serving, fold in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 8

    Season with salt and pepper to taste, then 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

A luscious, aromatic curry stew that combines tender chickpeas, silky cubes of tofu, and a medley of spices in a light, creamy coconut base. This vibrant dish is layered with the gentle sweetness of tomatoes and the earthy freshness of spinach, all accentuated by the warm, fragrant blend of ginger and garlic. Perfect for a satisfying meal any time of day.

NUTRITION

604kcal
Protein
32.4g
Fat
19.9g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

150g Extra Firm Tofu

1/3 cup Light Coconut Milk (80g)

1 cup Diced Tomatoes (240g)

1 cup Fresh Spinach (30g)

1 medium Onion (110g)

2 cloves Garlic (6g)

1 teaspoon Fresh Ginger (2g)

1/2 teaspoon Coconut Oil (2.5g)

1/2 teaspoon Ground Cumin

1/2 teaspoon Ground Turmeric

1/2 teaspoon Ground Coriander

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a small pan over medium heat and add the coconut oil. Once melted, sauté the finely chopped onion until translucent.

  • 2

    Add minced garlic and grated ginger. Sauté for another minute until fragrant.

  • 3

    Stir in the ground cumin, turmeric, and coriander, letting the spices bloom for 30 seconds.

  • 4

    Add the cooked chickpeas and gently toss to coat them with the spices and aromatics.

  • 5

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

  • 6

    Cube the extra firm tofu and add it to the stew. Allow the mixture to simmer for 8-10 minutes so the flavors meld together.

  • 7

    Just before serving, fold in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 8

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