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 vibrant and warming coconut curry chickpea stew that combines creamy coconut milk, tender chickpeas, and flavorful tofu with a medley of diced tomatoes, spinach, and aromatic spices. This stew brings together tropical notes and hearty textures, making it a perfect meal to nourish your body while delighting your senses.

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NUTRITION

595kcal
Protein
33.6g
Fat
20.5g
Carbs
73.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

160g Extra Firm Tofu

1/3 cup Light Coconut Milk (80g)

1 cup Diced Tomatoes (240g)

1 cup Spinach (30g)

1 small Yellow Onion (70g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

1 tbsp Curry Powder (6g)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned. Press the tofu gently to remove excess moisture and cut it into cubes.

  • 2

    Finely dice the yellow onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium pot, lightly sauté the onion, garlic, and ginger over medium heat. If needed, add a splash of water to prevent sticking.

  • 4

    Stir in the curry powder and cook for about 1 minute until fragrant.

  • 5

    Add the chickpeas, tofu cubes, diced tomatoes, and light coconut milk to the pot. Mix gently.

  • 6

    Bring the mixture to a simmer and let it cook for 10-12 minutes, allowing the flavors to meld together.

  • 7

    In the final minute of cooking, stir in the spinach until wilted.

  • 8

    Season the stew with salt and black pepper to taste. Serve hot and enjoy the comforting, aromatic flavors.

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 vibrant and warming coconut curry chickpea stew that combines creamy coconut milk, tender chickpeas, and flavorful tofu with a medley of diced tomatoes, spinach, and aromatic spices. This stew brings together tropical notes and hearty textures, making it a perfect meal to nourish your body while delighting your senses.

NUTRITION

595kcal
Protein
33.6g
Fat
20.5g
Carbs
73.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

160g Extra Firm Tofu

1/3 cup Light Coconut Milk (80g)

1 cup Diced Tomatoes (240g)

1 cup Spinach (30g)

1 small Yellow Onion (70g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

1 tbsp Curry Powder (6g)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned. Press the tofu gently to remove excess moisture and cut it into cubes.

  • 2

    Finely dice the yellow onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium pot, lightly sauté the onion, garlic, and ginger over medium heat. If needed, add a splash of water to prevent sticking.

  • 4

    Stir in the curry powder and cook for about 1 minute until fragrant.

  • 5

    Add the chickpeas, tofu cubes, diced tomatoes, and light coconut milk to the pot. Mix gently.

  • 6

    Bring the mixture to a simmer and let it cook for 10-12 minutes, allowing the flavors to meld together.

  • 7

    In the final minute of cooking, stir in the spinach until wilted.

  • 8

    Season the stew with salt and black pepper to taste. Serve hot and enjoy the comforting, aromatic flavors.