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

Savor a vibrant, hearty stew where tender chickpeas and silky tofu are simmered in a fragrant blend of light coconut milk, tomatoes, and curry spices. This creamy curry boasts layers of flavor—from the warmth of garlic and curry powder to the freshness of spinach—delivering a satisfying, nourishing meal that comforts both body and soul.

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NUTRITION

571kcal
Protein
34.3g
Fat
23.3g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Chickpeas (canned)

250g Extra-Firm Tofu

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Spinach

1/2 medium Yellow Onion

2 cloves Garlic

1 teaspoon Curry Powder

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Press the tofu gently to remove excess water and cut it into 1-inch cubes.

  • 2

    Chop the onion and mince the garlic.

  • 3

    In a medium pot, heat a splash of water or a light oil substitute over medium heat. Add the chopped onion and garlic, and sauté until they soften and become fragrant.

  • 4

    Stir in the curry powder and toast for about 30 seconds to 1 minute to release its aroma.

  • 5

    Add the tofu cubes and chickpeas to the pot, stirring gently to coat them with the spices.

  • 6

    Pour in the light coconut milk and diced tomatoes. Bring the mixture to a simmer and let it cook for 8-10 minutes so that the flavors meld.

  • 7

    Fold in the spinach and allow it to wilt into the stew.

  • 8

    Season with salt and black pepper, adjusting to taste.

  • 9

    Serve the stew warm, enjoying its rich, creamy texture and aromatic spice blend.

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

Savor a vibrant, hearty stew where tender chickpeas and silky tofu are simmered in a fragrant blend of light coconut milk, tomatoes, and curry spices. This creamy curry boasts layers of flavor—from the warmth of garlic and curry powder to the freshness of spinach—delivering a satisfying, nourishing meal that comforts both body and soul.

NUTRITION

571kcal
Protein
34.3g
Fat
23.3g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Chickpeas (canned)

250g Extra-Firm Tofu

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Spinach

1/2 medium Yellow Onion

2 cloves Garlic

1 teaspoon Curry Powder

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Press the tofu gently to remove excess water and cut it into 1-inch cubes.

  • 2

    Chop the onion and mince the garlic.

  • 3

    In a medium pot, heat a splash of water or a light oil substitute over medium heat. Add the chopped onion and garlic, and sauté until they soften and become fragrant.

  • 4

    Stir in the curry powder and toast for about 30 seconds to 1 minute to release its aroma.

  • 5

    Add the tofu cubes and chickpeas to the pot, stirring gently to coat them with the spices.

  • 6

    Pour in the light coconut milk and diced tomatoes. Bring the mixture to a simmer and let it cook for 8-10 minutes so that the flavors meld.

  • 7

    Fold in the spinach and allow it to wilt into the stew.

  • 8

    Season with salt and black pepper, adjusting to taste.

  • 9

    Serve the stew warm, enjoying its rich, creamy texture and aromatic spice blend.