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 soul-warming bowl of Creamy Coconut Chickpea Curry Stew that blends tender chickpeas and aromatic spices with velvety light coconut milk. Enhanced with extra firm tofu, fresh tomatoes, and a burst of spinach, this hearty stew is both comforting and satisfying, perfect for a balanced meal any time of day.

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NUTRITION

589kcal
Protein
35.1g
Fat
21.4g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

175 grams extra firm tofu, diced

1/3 cup light coconut milk

1/2 medium onion, chopped

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1 medium tomato, diced

1 cup baby spinach

1 tablespoon curry powder

1 teaspoon cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pot over medium heat. Add the chopped onion and sauté until translucent.

  • 2

    Add the minced garlic and grated ginger and cook for an additional minute until fragrant.

  • 3

    Stir in the curry powder and cumin, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the diced tofu and gently sauté for 2-3 minutes to start browning the edges.

  • 5

    Pour in the light coconut milk and add the drained chickpeas along with the diced tomato.

  • 6

    Bring the mixture to a simmer and let it cook for 5-7 minutes so the flavors meld together.

  • 7

    Fold in the baby spinach and cook for an additional 1-2 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste, then remove from heat 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 soul-warming bowl of Creamy Coconut Chickpea Curry Stew that blends tender chickpeas and aromatic spices with velvety light coconut milk. Enhanced with extra firm tofu, fresh tomatoes, and a burst of spinach, this hearty stew is both comforting and satisfying, perfect for a balanced meal any time of day.

NUTRITION

589kcal
Protein
35.1g
Fat
21.4g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

175 grams extra firm tofu, diced

1/3 cup light coconut milk

1/2 medium onion, chopped

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1 medium tomato, diced

1 cup baby spinach

1 tablespoon curry powder

1 teaspoon cumin

Salt and pepper to taste

PREPARATION

  • 1

    Heat a non-stick pot over medium heat. Add the chopped onion and sauté until translucent.

  • 2

    Add the minced garlic and grated ginger and cook for an additional minute until fragrant.

  • 3

    Stir in the curry powder and cumin, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the diced tofu and gently sauté for 2-3 minutes to start browning the edges.

  • 5

    Pour in the light coconut milk and add the drained chickpeas along with the diced tomato.

  • 6

    Bring the mixture to a simmer and let it cook for 5-7 minutes so the flavors meld together.

  • 7

    Fold in the baby spinach and cook for an additional 1-2 minutes until the spinach wilts.

  • 8

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