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 warming, flavorful stew that blends the creaminess of light coconut milk with tender chickpeas and firm tofu, accented by aromatic spices and fresh spinach. This hearty curry delivers a satisfying balance of protein and rich, savory spices for an energizing meal.

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NUTRITION

494kcal
Protein
35.1g
Fat
21.9g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup chickpeas, drained

200g extra firm tofu, cubed

1/4 cup shelled edamame

1/2 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/4 medium yellow onion, chopped

1 garlic clove, minced

1 tsp curry powder

1/2 tsp ground cumin

Salt & pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water and then cut it into cubes.

  • 2

    In a medium pot, heat a splash of water over medium heat and sauté the chopped onion until softened, then add the minced garlic and stir for another minute.

  • 3

    Stir in the curry powder and ground cumin, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the cubed tofu, chickpeas, and shelled edamame. Mix gently to coat the ingredients with the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, then bring the mixture to a simmer.

  • 6

    Allow the stew to simmer for 8-10 minutes so the flavors meld together, stirring occasionally.

  • 7

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

  • 8

    Serve warm and enjoy your hearty, protein-packed 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 warming, flavorful stew that blends the creaminess of light coconut milk with tender chickpeas and firm tofu, accented by aromatic spices and fresh spinach. This hearty curry delivers a satisfying balance of protein and rich, savory spices for an energizing meal.

NUTRITION

494kcal
Protein
35.1g
Fat
21.9g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup chickpeas, drained

200g extra firm tofu, cubed

1/4 cup shelled edamame

1/2 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/4 medium yellow onion, chopped

1 garlic clove, minced

1 tsp curry powder

1/2 tsp ground cumin

Salt & pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water and then cut it into cubes.

  • 2

    In a medium pot, heat a splash of water over medium heat and sauté the chopped onion until softened, then add the minced garlic and stir for another minute.

  • 3

    Stir in the curry powder and ground cumin, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the cubed tofu, chickpeas, and shelled edamame. Mix gently to coat the ingredients with the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, then bring the mixture to a simmer.

  • 6

    Allow the stew to simmer for 8-10 minutes so the flavors meld together, stirring occasionally.

  • 7

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

  • 8

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