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

A vibrant and comforting curry stew bursting with chickpeas, tofu, and fresh vegetables bathed in a luscious, light coconut milk sauce. This dish offers a delightful balance of spicy warmth and creamy textures, perfect for a nourishing meal at any time of the day.

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NUTRITION

597kcal
Protein
40.2g
Fat
23.9g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Chickpeas (240g)

250g Firm Tofu

1/2 cup Light Coconut Milk (120g)

1 cup Diced Tomatoes

1 cup Fresh Spinach

1 medium Yellow Onion

3 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Curry Powder

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.

  • 2

    Stir in minced garlic, grated ginger, curry powder, and cumin. Cook for about 1 minute until fragrant.

  • 3

    Add cubed tofu and gently stir to coat with the spices. Sauté for 2-3 minutes.

  • 4

    Mix in the canned chickpeas (drained), diced tomatoes, and light coconut milk. Bring the mixture to a simmer.

  • 5

    Let the stew simmer for 10 minutes, allowing flavors to meld together.

  • 6

    Fold in the fresh spinach and let it wilt into the sauce.

  • 7

    Season with salt and pepper to taste.

  • 8

    Serve hot as a hearty meal for breakfast, lunch, or dinner.

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

A vibrant and comforting curry stew bursting with chickpeas, tofu, and fresh vegetables bathed in a luscious, light coconut milk sauce. This dish offers a delightful balance of spicy warmth and creamy textures, perfect for a nourishing meal at any time of the day.

NUTRITION

597kcal
Protein
40.2g
Fat
23.9g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Chickpeas (240g)

250g Firm Tofu

1/2 cup Light Coconut Milk (120g)

1 cup Diced Tomatoes

1 cup Fresh Spinach

1 medium Yellow Onion

3 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Curry Powder

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.

  • 2

    Stir in minced garlic, grated ginger, curry powder, and cumin. Cook for about 1 minute until fragrant.

  • 3

    Add cubed tofu and gently stir to coat with the spices. Sauté for 2-3 minutes.

  • 4

    Mix in the canned chickpeas (drained), diced tomatoes, and light coconut milk. Bring the mixture to a simmer.

  • 5

    Let the stew simmer for 10 minutes, allowing flavors to meld together.

  • 6

    Fold in the fresh spinach and let it wilt into the sauce.

  • 7

    Season with salt and pepper to taste.

  • 8

    Serve hot as a hearty meal for breakfast, lunch, or dinner.