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 hearty and aromatic stew that blends the creaminess of light coconut milk with protein-packed chickpeas and tempeh, infused with warming curry spices, fresh tomatoes, and spinach. This vibrant dish delivers a satisfying mix of textures and flavors perfect for lunch or dinner.

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NUTRITION

582kcal
Protein
35.9g
Fat
23.4g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Chickpeas

100 grams Tempeh

1/3 cup Light Coconut Milk

1 cup Diced Tomatoes

1 cup Spinach

1/2 cup chopped Yellow Onion

2 cloves Garlic

1 tbsp Curry Powder

1 tsp Fresh Ginger

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a splash of water or a light oil alternative in a medium pot over medium heat.

  • 2

    Sauté the chopped onion, garlic, and grated ginger until the onion becomes soft and translucent.

  • 3

    Add the tempeh cubes and sauté for 3-4 minutes until lightly browned.

  • 4

    Stir in the curry powder to toast the spices and release their aroma.

  • 5

    Pour in the diced tomatoes and light coconut milk, mixing well to combine.

  • 6

    Add the 3/4 cup of cooked chickpeas, bring the mixture to a gentle simmer and let it cook for about 8-10 minutes to meld the flavors.

  • 7

    Fold in the spinach and adjust the seasoning with salt and pepper.

  • 8

    Simmer for an additional 2 minutes until the spinach wilts.

  • 9

    Serve warm and enjoy your hearty, protein-rich 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 hearty and aromatic stew that blends the creaminess of light coconut milk with protein-packed chickpeas and tempeh, infused with warming curry spices, fresh tomatoes, and spinach. This vibrant dish delivers a satisfying mix of textures and flavors perfect for lunch or dinner.

NUTRITION

582kcal
Protein
35.9g
Fat
23.4g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Chickpeas

100 grams Tempeh

1/3 cup Light Coconut Milk

1 cup Diced Tomatoes

1 cup Spinach

1/2 cup chopped Yellow Onion

2 cloves Garlic

1 tbsp Curry Powder

1 tsp Fresh Ginger

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a splash of water or a light oil alternative in a medium pot over medium heat.

  • 2

    Sauté the chopped onion, garlic, and grated ginger until the onion becomes soft and translucent.

  • 3

    Add the tempeh cubes and sauté for 3-4 minutes until lightly browned.

  • 4

    Stir in the curry powder to toast the spices and release their aroma.

  • 5

    Pour in the diced tomatoes and light coconut milk, mixing well to combine.

  • 6

    Add the 3/4 cup of cooked chickpeas, bring the mixture to a gentle simmer and let it cook for about 8-10 minutes to meld the flavors.

  • 7

    Fold in the spinach and adjust the seasoning with salt and pepper.

  • 8

    Simmer for an additional 2 minutes until the spinach wilts.

  • 9

    Serve warm and enjoy your hearty, protein-rich curry stew.