Name: Creamy Coconut Chickpea Curry Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups cooked Chickpeas; 100g firm Tofu; 1/2 cup light Coconut Milk; 1/2 cup diced Tomatoes; 1 cup fresh Spinach; 1/4 cup chopped Onion; 2 cloves minced Garlic; 1 tsp grated Fresh Ginger; 1 tsp ground Cumin; 1 tsp ground Turmeric; Salt and Pepper to taste

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry Stew

Enjoy a hearty and aromatic stew that blends tender chickpeas and firm tofu in a luxuriously creamy coconut curry base. The medley of spices, tomatoes, spinach, and a hint of ginger and garlic creates a warming, satisfying dish perfect for breakfast, lunch, or dinner.

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NUTRITION

Protein

35.6g

Fat

20g

Carbs

85.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Chickpeas

100g firm Tofu

1/2 cup light Coconut Milk

1/2 cup diced Tomatoes

1 cup fresh Spinach

1/4 cup chopped Onion

2 cloves minced Garlic

1 tsp grated Fresh Ginger

1 tsp ground Cumin

1 tsp ground Turmeric

Salt and Pepper to taste

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PREPARATION

1
In a large pot, heat a small amount of water or a splash of coconut milk over medium heat. Add the chopped onion, minced garlic, and grated ginger, and sauté until fragrant and soft.
2
Stir in the ground cumin and turmeric, allowing the spices to bloom for about a minute.
3
Add the diced tomatoes and light coconut milk, stirring to combine with the spices.
4
Gently fold in the cooked chickpeas and cubed tofu, mixing well into the curry base.
5
Bring the mixture to a simmer, then add the fresh spinach. Cook until the spinach wilts and the stew thickens slightly, about 5-7 minutes.
6
Season with salt and pepper to taste. Adjust spices as needed.
7
Serve warm, and enjoy your nourishing and creamy coconut chickpea curry stew.