Creamy Coconut Curry Chickpea and Vegetable Stew

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

Creamy Coconut Curry Chickpea and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chickpea and Vegetable Stew

Savor the warmth of a velvety coconut curry infused with tender chickpeas and an array of vibrant vegetables. This hearty stew combines the rich creaminess of coconut milk with aromatic spices for a comforting and nutritious meal perfect for any time of day.

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NUTRITION

590kcal
Protein
33.4g
Fat
15.1g
Carbs
84.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas

100 grams firm tofu

1.5 tbsp full-fat coconut milk

1/2 cup diced red bell pepper

1/2 cup diced tomato

1 cup fresh spinach

1/4 medium yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp curry powder

1/2 tsp ground cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Begin by draining and rinsing the cooked chickpeas. Cut the firm tofu into small cubes.

  • 2

    Heat a large pot over medium heat and lightly coat with cooking spray.

  • 3

    Add the diced onion, garlic, and grated ginger to the pot. Sauté until the onion becomes translucent.

  • 4

    Stir in the curry powder and ground cumin, allowing the spices to bloom for about 30 seconds.

  • 5

    Add the diced red bell pepper and tomato, cooking for an additional 2-3 minutes until slightly softened.

  • 6

    Pour in the coconut milk and add the tofu cubes along with the chickpeas. Stir gently to combine.

  • 7

    Bring the stew to a gentle simmer and let it cook for 8-10 minutes so that the flavors meld.

  • 8

    Fold in the fresh spinach and season with salt and pepper. Allow the spinach to wilt into the stew.

  • 9

    Taste and adjust the seasoning if needed before serving hot.

Creamy Coconut Curry Chickpea and Vegetable Stew

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

Creamy Coconut Curry Chickpea and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chickpea and Vegetable Stew

Savor the warmth of a velvety coconut curry infused with tender chickpeas and an array of vibrant vegetables. This hearty stew combines the rich creaminess of coconut milk with aromatic spices for a comforting and nutritious meal perfect for any time of day.

NUTRITION

590kcal
Protein
33.4g
Fat
15.1g
Carbs
84.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas

100 grams firm tofu

1.5 tbsp full-fat coconut milk

1/2 cup diced red bell pepper

1/2 cup diced tomato

1 cup fresh spinach

1/4 medium yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp curry powder

1/2 tsp ground cumin

Salt and pepper to taste

PREPARATION

  • 1

    Begin by draining and rinsing the cooked chickpeas. Cut the firm tofu into small cubes.

  • 2

    Heat a large pot over medium heat and lightly coat with cooking spray.

  • 3

    Add the diced onion, garlic, and grated ginger to the pot. Sauté until the onion becomes translucent.

  • 4

    Stir in the curry powder and ground cumin, allowing the spices to bloom for about 30 seconds.

  • 5

    Add the diced red bell pepper and tomato, cooking for an additional 2-3 minutes until slightly softened.

  • 6

    Pour in the coconut milk and add the tofu cubes along with the chickpeas. Stir gently to combine.

  • 7

    Bring the stew to a gentle simmer and let it cook for 8-10 minutes so that the flavors meld.

  • 8

    Fold in the fresh spinach and season with salt and pepper. Allow the spinach to wilt into the stew.

  • 9

    Taste and adjust the seasoning if needed before serving hot.