Name: Creamy Coconut Chickpea Curry Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Chickpeas; 150g Firm Tofu; 1/2 cup Shelled Edamame; 1/3 cup Light Coconut Milk; 1/2 cup Diced Tomatoes; 1 cup Spinach; 1/4 medium Yellow Onion; 1 clove Garlic; 1 tsp Fresh Ginger; 1/2 tsp Coconut Oil; 1 tsp Curry Powder

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

Savor a warm, aromatic curry stew that blends the creaminess of light coconut milk with hearty chickpeas, firm tofu, and crisp edamame. A melange of spices including curry, ginger, and garlic elevates this comforting dish, finished with fresh spinach and tangy diced tomatoes for a burst of color and flavor.

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NUTRITION

Protein

34.9g

Fat

25.9g

Carbs

59.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Chickpeas

150g Firm Tofu

1/2 cup Shelled Edamame

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Spinach

1/4 medium Yellow Onion

1 clove Garlic

1 tsp Fresh Ginger

1/2 tsp Coconut Oil

1 tsp Curry Powder

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PREPARATION

1
Heat a small pan over medium heat and add the coconut oil. Sauté the finely chopped onion, garlic, and grated ginger until they become fragrant and the onion softens.
2
Stir in the curry powder and cook for an additional 30 seconds to bloom the spices.
3
Add the diced tomatoes and light coconut milk to the pan. Stir well to combine with the spices.
4
Gently fold in the chickpeas, cubed firm tofu, and shelled edamame. Bring the stew to a simmer.
5
Allow the stew to simmer for 8-10 minutes so that the flavors meld together.
6
Shortly before serving, stir in the fresh spinach until just wilted.
7
Season with salt and pepper to taste, then serve warm.