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 warm, satisfying stew brimming with chickpeas, tofu, and vibrant greens in a velvety coconut curry sauce. This dish offers a perfect medley of sweet, savory, and spicy flavors, with a nourishing blend of plant-based proteins and heart-healthy fats that makes it ideal for a wholesome dinner any day of the week.

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NUTRITION

555kcal
Protein
32.2g
Fat
18.8g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150g Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (120g)

1 cup Spinach (30g)

1/4 cup Green Peas (40g)

1/4 medium Onion (40g)

2 cloves Garlic

1 teaspoon Ginger

1 teaspoon Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, or prepare them if using pre-cooked chickpeas.

  • 2

    Press the tofu gently to remove excess moisture, then cut into 1-inch cubes.

  • 3

    Dice the onion, mince the garlic, and grate or finely chop the ginger.

  • 4

    In a large pot over medium heat, add a splash of water or a light oil substitute. Sauté the onion until it softens, then add garlic, ginger, and curry powder, stirring until fragrant.

  • 5

    Add the cubed tofu and chickpeas, stirring briefly to coat with the spices.

  • 6

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

  • 7

    Stir in the green peas and allow the stew to simmer for about 8-10 minutes, letting the flavors meld.

  • 8

    Add the fresh spinach during the last couple of minutes of cooking and stir until it wilts.

  • 9

    Season with salt and pepper to taste, and 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

Enjoy a warm, satisfying stew brimming with chickpeas, tofu, and vibrant greens in a velvety coconut curry sauce. This dish offers a perfect medley of sweet, savory, and spicy flavors, with a nourishing blend of plant-based proteins and heart-healthy fats that makes it ideal for a wholesome dinner any day of the week.

NUTRITION

555kcal
Protein
32.2g
Fat
18.8g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150g Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (120g)

1 cup Spinach (30g)

1/4 cup Green Peas (40g)

1/4 medium Onion (40g)

2 cloves Garlic

1 teaspoon Ginger

1 teaspoon Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, or prepare them if using pre-cooked chickpeas.

  • 2

    Press the tofu gently to remove excess moisture, then cut into 1-inch cubes.

  • 3

    Dice the onion, mince the garlic, and grate or finely chop the ginger.

  • 4

    In a large pot over medium heat, add a splash of water or a light oil substitute. Sauté the onion until it softens, then add garlic, ginger, and curry powder, stirring until fragrant.

  • 5

    Add the cubed tofu and chickpeas, stirring briefly to coat with the spices.

  • 6

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

  • 7

    Stir in the green peas and allow the stew to simmer for about 8-10 minutes, letting the flavors meld.

  • 8

    Add the fresh spinach during the last couple of minutes of cooking and stir until it wilts.

  • 9

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