Creamy Coconut Curry Chickpea Stew

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

Creamy Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chickpea Stew

A warming, aromatic stew perfectly blending the creaminess of light coconut milk with the hearty texture of chickpeas and tofu. Infused with curry, garlic, and ginger, this dish offers a balanced combination of savory spices, tender vegetables, and a smooth, velvety broth, making it a satisfying option for any meal of the day.

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NUTRITION

581kcal
Protein
35.2g
Fat
18.4g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked chickpeas (205g)

175g firm tofu

1/3 cup light coconut milk (80g)

1/4 medium yellow onion

1 medium tomato

1 cup fresh spinach

1 clove garlic

1 tsp fresh ginger (grated)

1 tsp curry powder

Salt and pepper to taste

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PREPARATION

  • 1

    Prepare by draining and rinsing the cooked chickpeas if using canned; cube the firm tofu.

  • 2

    Finely chop the onion, tomato, and garlic, and grate the ginger.

  • 3

    In a medium pot, lightly sauté the onion, garlic, and ginger with a minimal amount of cooking spray until softened.

  • 4

    Stir in the curry powder and allow the spices to bloom for about 30 seconds.

  • 5

    Add the cooked chickpeas and tofu to the pot, then pour in the light coconut milk and add the chopped tomato.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, allowing flavors to meld.

  • 7

    Fold in the fresh spinach and simmer for an additional 2 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste, and serve warm.

Creamy Coconut Curry Chickpea Stew

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

Creamy Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chickpea Stew

A warming, aromatic stew perfectly blending the creaminess of light coconut milk with the hearty texture of chickpeas and tofu. Infused with curry, garlic, and ginger, this dish offers a balanced combination of savory spices, tender vegetables, and a smooth, velvety broth, making it a satisfying option for any meal of the day.

NUTRITION

581kcal
Protein
35.2g
Fat
18.4g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked chickpeas (205g)

175g firm tofu

1/3 cup light coconut milk (80g)

1/4 medium yellow onion

1 medium tomato

1 cup fresh spinach

1 clove garlic

1 tsp fresh ginger (grated)

1 tsp curry powder

Salt and pepper to taste

PREPARATION

  • 1

    Prepare by draining and rinsing the cooked chickpeas if using canned; cube the firm tofu.

  • 2

    Finely chop the onion, tomato, and garlic, and grate the ginger.

  • 3

    In a medium pot, lightly sauté the onion, garlic, and ginger with a minimal amount of cooking spray until softened.

  • 4

    Stir in the curry powder and allow the spices to bloom for about 30 seconds.

  • 5

    Add the cooked chickpeas and tofu to the pot, then pour in the light coconut milk and add the chopped tomato.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, allowing flavors to meld.

  • 7

    Fold in the fresh spinach and simmer for an additional 2 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste, and serve warm.