Hearty Coconut Curry Chickpea Stew

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

Hearty Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Hearty Coconut Curry Chickpea Stew

Enjoy a warming, aromatic bowl of coconut curry chickpea stew featuring tender chickpeas and silky tofu simmered in a light coconut curry broth with a medley of fresh vegetables. This comforting dish is perfect for any meal of the day, combining vibrant spices, a creamy coconut base, and robust textures for a satisfying, nutrient-packed experience.

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NUTRITION

576kcal
Protein
34.9g
Fat
20.9g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

200 grams firm tofu, cubed

1/3 cup light coconut milk

1/2 cup diced tomatoes

1 cup raw spinach

1/4 medium onion, diced

2 garlic cloves, minced

1 tsp curry powder

1 tsp turmeric

Salt and pepper to taste

1/2 cup water

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PREPARATION

  • 1

    Heat a medium saucepan over medium heat. Add a dash of water or a light cooking spray if desired to prevent sticking.

  • 2

    Sauté the diced onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 1 minute.

  • 4

    Add the cooked chickpeas, cubed tofu, diced tomatoes, and water. Stir well to combine the flavors.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for 8-10 minutes so the flavors meld together.

  • 6

    Just before serving, stir in the fresh spinach and season with salt and pepper. Cook until the spinach wilts, about 1-2 minutes.

  • 7

    Serve warm, adjusting seasoning as needed.

Hearty Coconut Curry Chickpea Stew

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

Hearty Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Hearty Coconut Curry Chickpea Stew

Enjoy a warming, aromatic bowl of coconut curry chickpea stew featuring tender chickpeas and silky tofu simmered in a light coconut curry broth with a medley of fresh vegetables. This comforting dish is perfect for any meal of the day, combining vibrant spices, a creamy coconut base, and robust textures for a satisfying, nutrient-packed experience.

NUTRITION

576kcal
Protein
34.9g
Fat
20.9g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

200 grams firm tofu, cubed

1/3 cup light coconut milk

1/2 cup diced tomatoes

1 cup raw spinach

1/4 medium onion, diced

2 garlic cloves, minced

1 tsp curry powder

1 tsp turmeric

Salt and pepper to taste

1/2 cup water

PREPARATION

  • 1

    Heat a medium saucepan over medium heat. Add a dash of water or a light cooking spray if desired to prevent sticking.

  • 2

    Sauté the diced onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 1 minute.

  • 4

    Add the cooked chickpeas, cubed tofu, diced tomatoes, and water. Stir well to combine the flavors.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for 8-10 minutes so the flavors meld together.

  • 6

    Just before serving, stir in the fresh spinach and season with salt and pepper. Cook until the spinach wilts, about 1-2 minutes.

  • 7

    Serve warm, adjusting seasoning as needed.