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

A warming, fragrant stew that blends hearty chickpeas and firm tofu in a creamy coconut curry broth with a medley of vibrant vegetables. This clean, plant-forward dish is infused with spices and slow-simmered to perfection, making it a satisfying meal any time of day.

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NUTRITION

573kcal
Protein
34.0g
Fat
16.8g
Carbs
77.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (drained) (~205g)

150g firm tofu

1/3 cup light coconut milk (~80ml)

1/2 cup diced tomatoes

1 cup baby spinach

1/2 cup chopped red bell pepper

1/4 medium yellow onion, diced

2 cloves garlic, minced

1 tsp fresh grated ginger

1 tsp curry powder

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PREPARATION

  • 1

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

  • 2

    In a medium saucepan over medium heat, add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and slightly softened.

  • 3

    Sprinkle in the curry powder and stir for about 30 seconds to bloom the spices.

  • 4

    Add the cubed tofu and chickpeas to the pot, stirring to coat them with the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, then add the chopped red bell pepper.

  • 6

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

  • 7

    Fold in the baby spinach and cook for an additional 2 minutes until the spinach wilts.

  • 8

    Taste and adjust seasoning with salt and pepper if needed. Serve warm.

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

A warming, fragrant stew that blends hearty chickpeas and firm tofu in a creamy coconut curry broth with a medley of vibrant vegetables. This clean, plant-forward dish is infused with spices and slow-simmered to perfection, making it a satisfying meal any time of day.

NUTRITION

573kcal
Protein
34.0g
Fat
16.8g
Carbs
77.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (drained) (~205g)

150g firm tofu

1/3 cup light coconut milk (~80ml)

1/2 cup diced tomatoes

1 cup baby spinach

1/2 cup chopped red bell pepper

1/4 medium yellow onion, diced

2 cloves garlic, minced

1 tsp fresh grated ginger

1 tsp curry powder

PREPARATION

  • 1

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

  • 2

    In a medium saucepan over medium heat, add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and slightly softened.

  • 3

    Sprinkle in the curry powder and stir for about 30 seconds to bloom the spices.

  • 4

    Add the cubed tofu and chickpeas to the pot, stirring to coat them with the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, then add the chopped red bell pepper.

  • 6

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

  • 7

    Fold in the baby spinach and cook for an additional 2 minutes until the spinach wilts.

  • 8

    Taste and adjust seasoning with salt and pepper if needed. Serve warm.