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

Savor a vibrant blend of chickpeas and extra-firm tofu simmered in a creamy light coconut milk base, enhanced by fresh tomatoes, spinach, and a medley of aromatic spices. This hearty stew brings tropical warmth and a burst of flavor to your table, perfect for a comforting meal any time of day.

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NUTRITION

567kcal
Protein
36.1g
Fat
21.5g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (123g)

250g Extra-Firm Tofu

0.5 cup Light Coconut Milk (120g)

1 small Tomato (100g)

1 cup Spinach (30g)

0.5 medium Red Onion (50g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Curry Powder

0.5 cup Vegetable Broth (120g)

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, and pat dry.

  • 2

    Cube the extra-firm tofu and set aside.

  • 3

    Finely chop the red onion, mince the garlic, and grate the fresh ginger.

  • 4

    Dice the tomato and roughly chop the spinach.

  • 5

    In a large pot, combine the red onion, garlic, and ginger with a splash of vegetable broth over medium heat. Sauté until the onion softens.

  • 6

    Add the curry powder to the aromatics and stir well to coat.

  • 7

    Pour in the remaining vegetable broth along with the light coconut milk, then add the chickpeas and tofu.

  • 8

    Bring the mixture to a gentle simmer and let it cook for about 10 minutes so the flavors can meld.

  • 9

    Stir in the diced tomato and spinach, cooking just until the spinach wilts, about 2-3 minutes.

  • 10

    Taste and adjust seasoning as needed. Serve hot and enjoy the creamy, tropical-inspired 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

Savor a vibrant blend of chickpeas and extra-firm tofu simmered in a creamy light coconut milk base, enhanced by fresh tomatoes, spinach, and a medley of aromatic spices. This hearty stew brings tropical warmth and a burst of flavor to your table, perfect for a comforting meal any time of day.

NUTRITION

567kcal
Protein
36.1g
Fat
21.5g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (123g)

250g Extra-Firm Tofu

0.5 cup Light Coconut Milk (120g)

1 small Tomato (100g)

1 cup Spinach (30g)

0.5 medium Red Onion (50g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Curry Powder

0.5 cup Vegetable Broth (120g)

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, and pat dry.

  • 2

    Cube the extra-firm tofu and set aside.

  • 3

    Finely chop the red onion, mince the garlic, and grate the fresh ginger.

  • 4

    Dice the tomato and roughly chop the spinach.

  • 5

    In a large pot, combine the red onion, garlic, and ginger with a splash of vegetable broth over medium heat. Sauté until the onion softens.

  • 6

    Add the curry powder to the aromatics and stir well to coat.

  • 7

    Pour in the remaining vegetable broth along with the light coconut milk, then add the chickpeas and tofu.

  • 8

    Bring the mixture to a gentle simmer and let it cook for about 10 minutes so the flavors can meld.

  • 9

    Stir in the diced tomato and spinach, cooking just until the spinach wilts, about 2-3 minutes.

  • 10

    Taste and adjust seasoning as needed. Serve hot and enjoy the creamy, tropical-inspired curry stew.