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

A warm and comforting curry stew featuring hearty chickpeas and tofu simmered in a luscious, lightly spiced coconut broth. The vibrant blend of coconut milk, tomatoes, and fresh spinach creates a creamy, fragrant dish perfect for any meal.

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NUTRITION

559kcal
Protein
31.5g
Fat
21.3g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (120g)

1/4 medium Yellow Onion (30g)

1 cup Baby Spinach (30g)

1/2 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent and fragrant.

  • 2

    Stir in the curry powder and toast briefly for about 30 seconds to release its aroma.

  • 3

    Add the diced tomatoes, chickpeas, and light coconut milk to the pan. Stir well and bring to a gentle simmer.

  • 4

    Cut the tofu into cubes and gently fold them into the stew, allowing the flavors to meld together.

  • 5

    Season with salt and pepper, then let the stew simmer for 10-12 minutes to heat through and develop a rich, aromatic flavor.

  • 6

    Fold in the baby spinach just before serving, allowing it to wilt slightly in the heat of the stew.

  • 7

    Taste and adjust the seasoning if necessary. Serve warm and enjoy your creamy, comforting 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

A warm and comforting curry stew featuring hearty chickpeas and tofu simmered in a luscious, lightly spiced coconut broth. The vibrant blend of coconut milk, tomatoes, and fresh spinach creates a creamy, fragrant dish perfect for any meal.

NUTRITION

559kcal
Protein
31.5g
Fat
21.3g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (120g)

1/4 medium Yellow Onion (30g)

1 cup Baby Spinach (30g)

1/2 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent and fragrant.

  • 2

    Stir in the curry powder and toast briefly for about 30 seconds to release its aroma.

  • 3

    Add the diced tomatoes, chickpeas, and light coconut milk to the pan. Stir well and bring to a gentle simmer.

  • 4

    Cut the tofu into cubes and gently fold them into the stew, allowing the flavors to meld together.

  • 5

    Season with salt and pepper, then let the stew simmer for 10-12 minutes to heat through and develop a rich, aromatic flavor.

  • 6

    Fold in the baby spinach just before serving, allowing it to wilt slightly in the heat of the stew.

  • 7

    Taste and adjust the seasoning if necessary. Serve warm and enjoy your creamy, comforting coconut chickpea curry stew.