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, hearty stew bursting with vibrant spices, creamy light coconut milk, tender chickpeas, edamame, and tofu, all mingled with fresh vegetables to create a delicious and nutritious curry perfect for any meal of the day.

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NUTRITION

595kcal
Protein
35.7g
Fat
20.7g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

100 grams Extra-Firm Tofu

1/2 cup Shelled Edamame

1/4 cup Light Coconut Milk

1/2 medium Yellow Onion, diced

1/2 cup Diced Tomatoes

1 cup Baby Spinach

2 cloves Garlic, minced

1 tsp Olive Oil

1 tsp Curry Powder

1 tsp Fresh Ginger, grated

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 3

    Stir in the curry powder and grated ginger, cooking for an additional minute to release the spices' aroma.

  • 4

    Add the diced tomatoes and a splash of water, letting the mixture simmer for 2-3 minutes.

  • 5

    Gently fold in the chickpeas, cubed tofu, and edamame. Stir to coat the ingredients with the spiced tomato base.

  • 6

    Pour in the light coconut milk and add a little more water if you prefer a thinner consistency.

  • 7

    Allow the stew to simmer for about 8-10 minutes so that the flavors meld together.

  • 8

    Just before serving, stir in the baby spinach until wilted. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy your creamy 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

Enjoy a warming, hearty stew bursting with vibrant spices, creamy light coconut milk, tender chickpeas, edamame, and tofu, all mingled with fresh vegetables to create a delicious and nutritious curry perfect for any meal of the day.

NUTRITION

595kcal
Protein
35.7g
Fat
20.7g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

100 grams Extra-Firm Tofu

1/2 cup Shelled Edamame

1/4 cup Light Coconut Milk

1/2 medium Yellow Onion, diced

1/2 cup Diced Tomatoes

1 cup Baby Spinach

2 cloves Garlic, minced

1 tsp Olive Oil

1 tsp Curry Powder

1 tsp Fresh Ginger, grated

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 3

    Stir in the curry powder and grated ginger, cooking for an additional minute to release the spices' aroma.

  • 4

    Add the diced tomatoes and a splash of water, letting the mixture simmer for 2-3 minutes.

  • 5

    Gently fold in the chickpeas, cubed tofu, and edamame. Stir to coat the ingredients with the spiced tomato base.

  • 6

    Pour in the light coconut milk and add a little more water if you prefer a thinner consistency.

  • 7

    Allow the stew to simmer for about 8-10 minutes so that the flavors meld together.

  • 8

    Just before serving, stir in the baby spinach until wilted. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy your creamy coconut chickpea curry stew.