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, infused with fragrant spices, tangy tomatoes, and fresh spinach. The tender tofu cubes and hearty chickpeas create a satisfying texture, while the vibrant red bell pepper and aromatic ginger and garlic enliven the stew. A perfect balance of flavors to warm you up any time of the day.

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NUTRITION

603kcal
Protein
32.8g
Fat
23.3g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

6 ounces Firm Tofu, cubed

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/2 medium Red Bell Pepper, sliced

1/4 medium Yellow Onion, diced

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

1 teaspoon Olive Oil

1 teaspoon Curry Powder

Salt & Pepper to taste

1 tablespoon Fresh Cilantro for garnish

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Sauté the diced onion, minced garlic, and grated ginger until the onion softens, about 2-3 minutes.

  • 3

    Add the curry powder and stir for another 30 seconds to release its aroma.

  • 4

    Stir in the diced tomatoes and light coconut milk, bringing the mixture to a gentle simmer.

  • 5

    Add the canned chickpeas and cubed tofu, mixing well to coat with the spices and coconut sauce.

  • 6

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

  • 7

    Fold in the fresh spinach and sliced red bell pepper, cooking until the spinach wilts, about 2 minutes.

  • 8

    Season with salt and pepper to taste.

  • 9

    Serve hot, garnished with fresh cilantro.

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, infused with fragrant spices, tangy tomatoes, and fresh spinach. The tender tofu cubes and hearty chickpeas create a satisfying texture, while the vibrant red bell pepper and aromatic ginger and garlic enliven the stew. A perfect balance of flavors to warm you up any time of the day.

NUTRITION

603kcal
Protein
32.8g
Fat
23.3g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

6 ounces Firm Tofu, cubed

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/2 medium Red Bell Pepper, sliced

1/4 medium Yellow Onion, diced

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

1 teaspoon Olive Oil

1 teaspoon Curry Powder

Salt & Pepper to taste

1 tablespoon Fresh Cilantro for garnish

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Sauté the diced onion, minced garlic, and grated ginger until the onion softens, about 2-3 minutes.

  • 3

    Add the curry powder and stir for another 30 seconds to release its aroma.

  • 4

    Stir in the diced tomatoes and light coconut milk, bringing the mixture to a gentle simmer.

  • 5

    Add the canned chickpeas and cubed tofu, mixing well to coat with the spices and coconut sauce.

  • 6

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

  • 7

    Fold in the fresh spinach and sliced red bell pepper, cooking until the spinach wilts, about 2 minutes.

  • 8

    Season with salt and pepper to taste.

  • 9

    Serve hot, garnished with fresh cilantro.