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, featuring tender chickpeas and hearty tofu simmered in a fragrant blend of curry spices, light coconut milk, and fresh vegetables. This vibrant stew delights the palate with its rich aroma and balanced flavors, making it a comforting yet nutritious meal any time of the day.

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NUTRITION

604kcal
Protein
35.1g
Fat
23.7g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

200g Firm Tofu

1/3 cup Light Coconut Milk (80g)

1 small Onion (70g)

1 Garlic Clove

1/2 cup Diced Tomatoes (125g)

1 cup Fresh Spinach (30g)

1 tbsp Curry Powder

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Sauté the chopped onion and minced garlic until the onion becomes translucent.

  • 2

    Add the curry powder and stir for about a minute to release its aroma.

  • 3

    Add the drained canned chickpeas and gently stir to coat them in the spices.

  • 4

    Cube the firm tofu and add to the pot along with the diced tomatoes. Stir to combine.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 6

    Allow the stew to cook for about 10-12 minutes, letting the flavors meld together.

  • 7

    Stir in the fresh spinach and cook until it wilts, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Serve hot and enjoy your hearty and protein-packed 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 warming bowl of Creamy Coconut Curry Chickpea Stew, featuring tender chickpeas and hearty tofu simmered in a fragrant blend of curry spices, light coconut milk, and fresh vegetables. This vibrant stew delights the palate with its rich aroma and balanced flavors, making it a comforting yet nutritious meal any time of the day.

NUTRITION

604kcal
Protein
35.1g
Fat
23.7g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

200g Firm Tofu

1/3 cup Light Coconut Milk (80g)

1 small Onion (70g)

1 Garlic Clove

1/2 cup Diced Tomatoes (125g)

1 cup Fresh Spinach (30g)

1 tbsp Curry Powder

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Sauté the chopped onion and minced garlic until the onion becomes translucent.

  • 2

    Add the curry powder and stir for about a minute to release its aroma.

  • 3

    Add the drained canned chickpeas and gently stir to coat them in the spices.

  • 4

    Cube the firm tofu and add to the pot along with the diced tomatoes. Stir to combine.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 6

    Allow the stew to cook for about 10-12 minutes, letting the flavors meld together.

  • 7

    Stir in the fresh spinach and cook until it wilts, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Serve hot and enjoy your hearty and protein-packed coconut curry chickpea stew.