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

Enjoy a warming bowl of Creamy Coconut Curry Chickpea Stew, where hearty chickpeas and tender tofu mingle with vibrant spices and a touch of light coconut milk. This velvety stew, enriched with tomatoes, spinach, and aromatic ginger, delivers a satisfying burst of warm flavors in every spoonful—a perfect choice for a nourishing meal any time of the day.

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NUTRITION

588kcal
Protein
35.2g
Fat
22.3g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained (240g)

200 grams firm tofu

1/3 cup light coconut milk (80g)

1/2 cup diced tomatoes (120g)

1 cup fresh spinach (30g)

1/2 medium onion (50g)

2 cloves garlic

1 teaspoon fresh ginger, grated

1 teaspoon curry powder

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned.

  • 2

    Cut the tofu into 1-inch cubes.

  • 3

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

  • 4

    In a medium saucepan, add the chopped onion, garlic, and ginger with a splash of water over medium heat. Sauté until the onion becomes translucent.

  • 5

    Stir in the curry powder and diced tomatoes, allowing them to heat through and release their juices.

  • 6

    Add the chickpeas and tofu cubes to the pan. Pour in the light coconut milk and mix to combine.

  • 7

    Bring the mixture to a gentle simmer. Allow it to cook for about 8-10 minutes so the flavors meld.

  • 8

    Fold in the fresh spinach just before serving; let it wilt for a minute.

  • 9

    Season with salt and pepper to taste. Serve hot and enjoy your creamy, aromatic stew.

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

Enjoy a warming bowl of Creamy Coconut Curry Chickpea Stew, where hearty chickpeas and tender tofu mingle with vibrant spices and a touch of light coconut milk. This velvety stew, enriched with tomatoes, spinach, and aromatic ginger, delivers a satisfying burst of warm flavors in every spoonful—a perfect choice for a nourishing meal any time of the day.

NUTRITION

588kcal
Protein
35.2g
Fat
22.3g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained (240g)

200 grams firm tofu

1/3 cup light coconut milk (80g)

1/2 cup diced tomatoes (120g)

1 cup fresh spinach (30g)

1/2 medium onion (50g)

2 cloves garlic

1 teaspoon fresh ginger, grated

1 teaspoon curry powder

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned.

  • 2

    Cut the tofu into 1-inch cubes.

  • 3

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

  • 4

    In a medium saucepan, add the chopped onion, garlic, and ginger with a splash of water over medium heat. Sauté until the onion becomes translucent.

  • 5

    Stir in the curry powder and diced tomatoes, allowing them to heat through and release their juices.

  • 6

    Add the chickpeas and tofu cubes to the pan. Pour in the light coconut milk and mix to combine.

  • 7

    Bring the mixture to a gentle simmer. Allow it to cook for about 8-10 minutes so the flavors meld.

  • 8

    Fold in the fresh spinach just before serving; let it wilt for a minute.

  • 9

    Season with salt and pepper to taste. Serve hot and enjoy your creamy, aromatic stew.