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 hearty, vibrant stew where tender chickpeas and cubes of firm tofu swim in a luscious, aromatic coconut curry broth with hints of tomato and fresh spinach. This comforting dish packs a burst of warm spices and a creamy texture that makes every spoonful delightful.

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NUTRITION

584kcal
Protein
38.9g
Fat
20.1g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

250 grams firm tofu

1/2 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/4 medium onion

2 garlic cloves

1 tablespoon curry powder

1 teaspoon turmeric

Salt & pepper to taste

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PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Cut the firm tofu into 1-inch cubes.

  • 2

    Finely dice the onion and mince the garlic.

  • 3

    In a large saucepan, heat a small amount of water or a splash of coconut milk over medium heat. Sauté the diced onion and minced garlic until softened and fragrant.

  • 4

    Stir in the curry powder and turmeric to toast the spices lightly.

  • 5

    Add the tofu cubes and chickpeas to the saucepan. Gently stir to coat with the spiced mixture.

  • 6

    Pour in the light coconut milk and diced tomatoes, stirring well. Allow the mixture to come to a simmer.

  • 7

    Let simmer for 8-10 minutes so that the flavors meld together. If the stew appears too thick, add a few tablespoons of water to reach your desired consistency.

  • 8

    Just before serving, fold in the fresh spinach and let it wilt gently. Season with salt and pepper to taste.

  • 9

    Serve hot and enjoy your creamy, comforting coconut curry chickpea 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 hearty, vibrant stew where tender chickpeas and cubes of firm tofu swim in a luscious, aromatic coconut curry broth with hints of tomato and fresh spinach. This comforting dish packs a burst of warm spices and a creamy texture that makes every spoonful delightful.

NUTRITION

584kcal
Protein
38.9g
Fat
20.1g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

250 grams firm tofu

1/2 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/4 medium onion

2 garlic cloves

1 tablespoon curry powder

1 teaspoon turmeric

Salt & pepper to taste

PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Cut the firm tofu into 1-inch cubes.

  • 2

    Finely dice the onion and mince the garlic.

  • 3

    In a large saucepan, heat a small amount of water or a splash of coconut milk over medium heat. Sauté the diced onion and minced garlic until softened and fragrant.

  • 4

    Stir in the curry powder and turmeric to toast the spices lightly.

  • 5

    Add the tofu cubes and chickpeas to the saucepan. Gently stir to coat with the spiced mixture.

  • 6

    Pour in the light coconut milk and diced tomatoes, stirring well. Allow the mixture to come to a simmer.

  • 7

    Let simmer for 8-10 minutes so that the flavors meld together. If the stew appears too thick, add a few tablespoons of water to reach your desired consistency.

  • 8

    Just before serving, fold in the fresh spinach and let it wilt gently. Season with salt and pepper to taste.

  • 9

    Serve hot and enjoy your creamy, comforting coconut curry chickpea stew.