Creamy Chickpea Coconut Curry Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

A vibrant and comforting curry stew bursting with tender chickpeas, silky tofu, and a medley of fresh vegetables steeped in a fragrant blend of coconut milk and curry spices. This dish offers a creamy, satisfying texture with just the right balance of warmth and tang, perfect for any meal of the day.

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NUTRITION

640kcal
Protein
37.0g
Fat
20.6g
Carbs
83.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Canned Chickpeas (drained)

175 grams Firm Tofu

1/4 cup Light Coconut Milk

1 medium Tomato

1 cup Spinach

1/2 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tbsp Curry Powder

1/2 tsp Olive Oil

1 cup Water

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat.

  • 2

    Sauté the chopped half onion, minced garlic, and grated ginger until fragrant and slightly softened.

  • 3

    Add the curry powder and stir for about 30 seconds to bloom the spices.

  • 4

    Stir in the drained chickpeas and gently toss to coat in the spiced mixture.

  • 5

    Add diced tomato and cubed tofu, stirring to combine.

  • 6

    Pour in the light coconut milk and water to achieve a stew consistency, then bring the mixture to a gentle simmer.

  • 7

    Allow the stew to simmer for 10-12 minutes, letting the flavors meld. Add spinach in the last few minutes until just wilted.

  • 8

    Taste and adjust seasonings if necessary, then serve warm.

Creamy Chickpea Coconut Curry Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

A vibrant and comforting curry stew bursting with tender chickpeas, silky tofu, and a medley of fresh vegetables steeped in a fragrant blend of coconut milk and curry spices. This dish offers a creamy, satisfying texture with just the right balance of warmth and tang, perfect for any meal of the day.

NUTRITION

640kcal
Protein
37.0g
Fat
20.6g
Carbs
83.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Canned Chickpeas (drained)

175 grams Firm Tofu

1/4 cup Light Coconut Milk

1 medium Tomato

1 cup Spinach

1/2 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tbsp Curry Powder

1/2 tsp Olive Oil

1 cup Water

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat.

  • 2

    Sauté the chopped half onion, minced garlic, and grated ginger until fragrant and slightly softened.

  • 3

    Add the curry powder and stir for about 30 seconds to bloom the spices.

  • 4

    Stir in the drained chickpeas and gently toss to coat in the spiced mixture.

  • 5

    Add diced tomato and cubed tofu, stirring to combine.

  • 6

    Pour in the light coconut milk and water to achieve a stew consistency, then bring the mixture to a gentle simmer.

  • 7

    Allow the stew to simmer for 10-12 minutes, letting the flavors meld. Add spinach in the last few minutes until just wilted.

  • 8

    Taste and adjust seasonings if necessary, then serve warm.