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 vibrant, creamy curry stew that brings together hearty chickpeas, tender tofu, and a blend of aromatic spices, all simmering in a light coconut milk base. This dish is both comforting and energizing, perfect for breakfast, lunch, or dinner.

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NUTRITION

573kcal
Protein
35.1g
Fat
21g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g)

150g firm tofu, diced

1/2 cup light coconut milk (120ml)

1/2 cup diced tomatoes (120g)

1/4 medium red onion (40g)

2 cloves garlic

1 cup fresh spinach

1 tsp olive oil

1 tsp curry powder

1/2 tsp turmeric

Salt and pepper to taste

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PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped red onion and minced garlic to the pan, sautéing until the onion softens and becomes translucent.

  • 3

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

  • 4

    Add the diced tofu and cook for 2-3 minutes, gently stirring to coat with the spices.

  • 5

    Mix in the canned chickpeas and diced tomatoes, stirring to combine all the ingredients evenly.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 7

    Let the stew simmer for 8-10 minutes, allowing the flavors to meld together.

  • 8

    Fold in the fresh spinach at the end and let it wilt for about 1 minute.

  • 9

    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 vibrant, creamy curry stew that brings together hearty chickpeas, tender tofu, and a blend of aromatic spices, all simmering in a light coconut milk base. This dish is both comforting and energizing, perfect for breakfast, lunch, or dinner.

NUTRITION

573kcal
Protein
35.1g
Fat
21g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g)

150g firm tofu, diced

1/2 cup light coconut milk (120ml)

1/2 cup diced tomatoes (120g)

1/4 medium red onion (40g)

2 cloves garlic

1 cup fresh spinach

1 tsp olive oil

1 tsp curry powder

1/2 tsp turmeric

Salt and pepper to taste

PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped red onion and minced garlic to the pan, sautéing until the onion softens and becomes translucent.

  • 3

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

  • 4

    Add the diced tofu and cook for 2-3 minutes, gently stirring to coat with the spices.

  • 5

    Mix in the canned chickpeas and diced tomatoes, stirring to combine all the ingredients evenly.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 7

    Let the stew simmer for 8-10 minutes, allowing the flavors to meld together.

  • 8

    Fold in the fresh spinach at the end and let it wilt for about 1 minute.

  • 9

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