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 warming bowl of creamy coconut chickpea curry stew, featuring hearty chickpeas and protein-rich tofu simmered in a vibrant blend of spices, light coconut milk, and tomatoes, finished with fresh spinach. This dish offers a rich, comforting flavor profile with a creamy texture and aromatic spices.

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NUTRITION

614kcal
Protein
40.0g
Fat
24.1g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

250 grams Firm Tofu

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Spinach

1/2 small Yellow Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1/2 teaspoon Olive Oil

1 teaspoon Turmeric Powder

1 teaspoon Ground Cumin

1 teaspoon Ground Coriander

1/2 cup Vegetable Broth

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PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned, and cut the firm tofu into cubes.

  • 2

    In a large skillet or pot, heat 1/2 teaspoon of olive oil over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until the onion becomes translucent.

  • 3

    Add the turmeric, cumin, and coriander to the onion mixture, stirring for about 30 seconds to release their aromas.

  • 4

    Pour in the light coconut milk and vegetable broth, stirring to combine. Add the diced tomatoes and bring the mixture to a gentle simmer.

  • 5

    Gently stir in the cubed tofu and chickpeas. Allow the curry to simmer for 8-10 minutes so the flavors meld together.

  • 6

    Fold in the fresh spinach and simmer for an additional 2 minutes until the spinach wilts.

  • 7

    Taste and adjust seasonings if needed. Serve warm as a comforting 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

Enjoy a warming bowl of creamy coconut chickpea curry stew, featuring hearty chickpeas and protein-rich tofu simmered in a vibrant blend of spices, light coconut milk, and tomatoes, finished with fresh spinach. This dish offers a rich, comforting flavor profile with a creamy texture and aromatic spices.

NUTRITION

614kcal
Protein
40.0g
Fat
24.1g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

250 grams Firm Tofu

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Spinach

1/2 small Yellow Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1/2 teaspoon Olive Oil

1 teaspoon Turmeric Powder

1 teaspoon Ground Cumin

1 teaspoon Ground Coriander

1/2 cup Vegetable Broth

PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned, and cut the firm tofu into cubes.

  • 2

    In a large skillet or pot, heat 1/2 teaspoon of olive oil over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until the onion becomes translucent.

  • 3

    Add the turmeric, cumin, and coriander to the onion mixture, stirring for about 30 seconds to release their aromas.

  • 4

    Pour in the light coconut milk and vegetable broth, stirring to combine. Add the diced tomatoes and bring the mixture to a gentle simmer.

  • 5

    Gently stir in the cubed tofu and chickpeas. Allow the curry to simmer for 8-10 minutes so the flavors meld together.

  • 6

    Fold in the fresh spinach and simmer for an additional 2 minutes until the spinach wilts.

  • 7

    Taste and adjust seasonings if needed. Serve warm as a comforting meal for breakfast, lunch, or dinner.