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 warm, comforting bowl of creamy coconut chickpea curry stew featuring hearty chickpeas and succulent tofu simmered in a fragrant blend of coconut milk, tomatoes, and fresh spices. This vibrant stew combines tender vegetables with a rich, aromatic curry, making it a satisfying meal for breakfast, lunch, or dinner.

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NUTRITION

591kcal
Protein
35.4g
Fat
25.4g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

200 grams firm tofu

1/2 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/2 medium onion

3 garlic cloves

1 tablespoon fresh ginger

1 teaspoon coconut oil

1 teaspoon curry powder

1/2 cup vegetable broth

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PREPARATION

  • 1

    Drain and rinse the chickpeas and cut the firm tofu into cubes.

  • 2

    Finely dice the onion, mince the garlic, and grate the fresh ginger.

  • 3

    Heat the coconut oil in a large pan over medium heat. Add the onion, garlic, and ginger, and sauté until the onion becomes translucent.

  • 4

    Stir in the curry powder and cook for 30 seconds to release its aroma.

  • 5

    Add the cubed tofu and chickpeas to the pan, stirring to coat them in the spices.

  • 6

    Pour in the diced tomatoes, light coconut milk, and vegetable broth. Bring the mixture to a gentle simmer.

  • 7

    Allow the stew to simmer for 10-12 minutes, letting the flavors meld and the tofu absorb the spices.

  • 8

    Stir in the fresh spinach and cook for an additional 2 minutes until wilted.

  • 9

    Season with salt and pepper to taste. Serve warm and enjoy your hearty, flavorful 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

Enjoy a warm, comforting bowl of creamy coconut chickpea curry stew featuring hearty chickpeas and succulent tofu simmered in a fragrant blend of coconut milk, tomatoes, and fresh spices. This vibrant stew combines tender vegetables with a rich, aromatic curry, making it a satisfying meal for breakfast, lunch, or dinner.

NUTRITION

591kcal
Protein
35.4g
Fat
25.4g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

200 grams firm tofu

1/2 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/2 medium onion

3 garlic cloves

1 tablespoon fresh ginger

1 teaspoon coconut oil

1 teaspoon curry powder

1/2 cup vegetable broth

PREPARATION

  • 1

    Drain and rinse the chickpeas and cut the firm tofu into cubes.

  • 2

    Finely dice the onion, mince the garlic, and grate the fresh ginger.

  • 3

    Heat the coconut oil in a large pan over medium heat. Add the onion, garlic, and ginger, and sauté until the onion becomes translucent.

  • 4

    Stir in the curry powder and cook for 30 seconds to release its aroma.

  • 5

    Add the cubed tofu and chickpeas to the pan, stirring to coat them in the spices.

  • 6

    Pour in the diced tomatoes, light coconut milk, and vegetable broth. Bring the mixture to a gentle simmer.

  • 7

    Allow the stew to simmer for 10-12 minutes, letting the flavors meld and the tofu absorb the spices.

  • 8

    Stir in the fresh spinach and cook for an additional 2 minutes until wilted.

  • 9

    Season with salt and pepper to taste. Serve warm and enjoy your hearty, flavorful curry stew.