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 warm, hearty stew featuring tender chickpeas and silky tofu simmered in a fragrant, creamy coconut curry sauce. This dish is perfectly balanced with vibrant tomatoes, fresh spinach, sweet peas, and aromatic spices for a comforting meal that delights the palate.

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NUTRITION

584kcal
Protein
34.9g
Fat
18.5g
Carbs
76.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

150g Firm Tofu

1/3 cup Light Coconut Milk

1/2 cup Green Peas

1 cup Spinach

1 medium Tomato, diced

1/2 medium Onion, chopped

2 cloves Garlic, minced

1 tsp Curry Powder

1 tsp Turmeric

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Press the tofu to remove excess moisture and cut it into cubes.

  • 2

    Heat a non-stick pot over medium heat. Add a splash of water or a small drizzle of oil if desired.

  • 3

    Sauté the chopped onion and minced garlic until the onion becomes translucent.

  • 4

    Stir in the curry powder, turmeric, and cumin. Let the spices toast for about 30 seconds to release their aroma.

  • 5

    Add the diced tomato and cook until softened, about 2-3 minutes.

  • 6

    Gently add the tofu cubes and chickpeas, stirring to coat them well with the spices.

  • 7

    Pour in the light coconut milk and add the green peas. Bring the stew to a simmer and let it cook for about 5-7 minutes to allow flavors to meld.

  • 8

    Fold in the fresh spinach and cook for another 1-2 minutes until wilted. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy your hearty, protein-packed, and creamy coconut chickpea curry stew.

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 warm, hearty stew featuring tender chickpeas and silky tofu simmered in a fragrant, creamy coconut curry sauce. This dish is perfectly balanced with vibrant tomatoes, fresh spinach, sweet peas, and aromatic spices for a comforting meal that delights the palate.

NUTRITION

584kcal
Protein
34.9g
Fat
18.5g
Carbs
76.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

150g Firm Tofu

1/3 cup Light Coconut Milk

1/2 cup Green Peas

1 cup Spinach

1 medium Tomato, diced

1/2 medium Onion, chopped

2 cloves Garlic, minced

1 tsp Curry Powder

1 tsp Turmeric

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Press the tofu to remove excess moisture and cut it into cubes.

  • 2

    Heat a non-stick pot over medium heat. Add a splash of water or a small drizzle of oil if desired.

  • 3

    Sauté the chopped onion and minced garlic until the onion becomes translucent.

  • 4

    Stir in the curry powder, turmeric, and cumin. Let the spices toast for about 30 seconds to release their aroma.

  • 5

    Add the diced tomato and cook until softened, about 2-3 minutes.

  • 6

    Gently add the tofu cubes and chickpeas, stirring to coat them well with the spices.

  • 7

    Pour in the light coconut milk and add the green peas. Bring the stew to a simmer and let it cook for about 5-7 minutes to allow flavors to meld.

  • 8

    Fold in the fresh spinach and cook for another 1-2 minutes until wilted. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy your hearty, protein-packed, and creamy coconut chickpea curry stew.