Creamy Chickpea Coconut Curry Stew

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

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

Enjoy a vibrant and satisfying stew that marries the earthiness of chickpeas with the creaminess of light coconut milk, enhanced by aromatic spices, ginger, garlic, and fresh vegetables. This hearty dish is perfect for any meal—whether breakfast, lunch, or dinner—offering a balanced blend of protein, fiber, and tropical flavor bursts.

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NUTRITION

610kcal
Protein
38.1g
Fat
24.7g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas (approx. 130g)

150g firm tofu

0.5 cup shelled edamame (approx. 75g)

0.5 cup light coconut milk (approx. 120g)

0.5 cup diced tomatoes (approx. 100g)

1 small onion

2 cloves garlic

1 teaspoon fresh ginger

1 teaspoon extra virgin olive oil

1 teaspoon curry powder

Salt and pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Finely chop the onion, mince the garlic, and grate the ginger before adding them to the pot. Sauté until the onion becomes translucent.

  • 3

    Add the curry powder and stir for about 30 seconds until aromatic.

  • 4

    Cube the firm tofu into bite-sized pieces and add to the pot along with the drained chickpeas and shelled edamame.

  • 5

    Stir in the diced tomatoes and light coconut milk, combining all ingredients well.

  • 6

    Bring the mixture to a simmer and let it cook for 8-10 minutes, allowing flavors to meld.

  • 7

    Season with salt and pepper to taste, and adjust spices if needed.

  • 8

    Serve hot, garnishing with a sprinkle of fresh herbs if desired.

Creamy Chickpea Coconut Curry Stew

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

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

Enjoy a vibrant and satisfying stew that marries the earthiness of chickpeas with the creaminess of light coconut milk, enhanced by aromatic spices, ginger, garlic, and fresh vegetables. This hearty dish is perfect for any meal—whether breakfast, lunch, or dinner—offering a balanced blend of protein, fiber, and tropical flavor bursts.

NUTRITION

610kcal
Protein
38.1g
Fat
24.7g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas (approx. 130g)

150g firm tofu

0.5 cup shelled edamame (approx. 75g)

0.5 cup light coconut milk (approx. 120g)

0.5 cup diced tomatoes (approx. 100g)

1 small onion

2 cloves garlic

1 teaspoon fresh ginger

1 teaspoon extra virgin olive oil

1 teaspoon curry powder

Salt and pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Finely chop the onion, mince the garlic, and grate the ginger before adding them to the pot. Sauté until the onion becomes translucent.

  • 3

    Add the curry powder and stir for about 30 seconds until aromatic.

  • 4

    Cube the firm tofu into bite-sized pieces and add to the pot along with the drained chickpeas and shelled edamame.

  • 5

    Stir in the diced tomatoes and light coconut milk, combining all ingredients well.

  • 6

    Bring the mixture to a simmer and let it cook for 8-10 minutes, allowing flavors to meld.

  • 7

    Season with salt and pepper to taste, and adjust spices if needed.

  • 8

    Serve hot, garnishing with a sprinkle of fresh herbs if desired.