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 cooked chickpeas (123g); 200g extra firm tofu; 1/2 cup light coconut milk; 1 cup diced tomatoes; 1 cup baby spinach; 1/2 medium yellow onion; 2 cloves garlic; 1/2 tsp olive oil; 1 tbsp curry powder; 1.5 tsp turmeric; Salt and pepper, to taste

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

A warming, aromatic stew brimming with tender chickpeas, hearty tofu, and vibrant tomatoes simmered in a light coconut milk base with fragrant curry and turmeric. This creamy curry delights with a balanced blend of spices and a touch of freshness from spinach, making it a satisfying, protein-rich meal perfect for any time of day.

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NUTRITION

Protein

34.1g

Fat

23.4g

Carbs

57.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked chickpeas (123g)

200g extra firm tofu

1/2 cup light coconut milk

1 cup diced tomatoes

1 cup baby spinach

1/2 medium yellow onion

2 cloves garlic

1/2 tsp olive oil

1 tbsp curry powder

1.5 tsp turmeric

Salt and pepper, to taste

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PREPARATION

1
Heat the olive oil in a medium saucepan over medium heat.
2
Add the chopped onion and minced garlic, sautéing until the onion softens and becomes translucent.
3
Stir in the curry powder and turmeric, toasting the spices briefly to release their aromas.
4
Add the diced tomatoes and light coconut milk to the pan, stirring to combine.
5
Gently fold in the cooked chickpeas and cubed tofu, ensuring they are well coated with the spice mixture.
6
Bring the stew to a simmer and let cook for about 8-10 minutes, allowing the flavors to meld together.
7
Stir in the baby spinach and cook until just wilted; season with salt and pepper to taste.
8
Serve hot, and enjoy your hearty, protein-rich creamy coconut chickpea curry stew.