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 and flavorful stew where hearty chickpeas meet creamy light coconut milk and firm tofu, combined with tender edamame, vibrant tomatoes, and a mix of aromatic spices. This dish strikes a perfect balance of exotic flavors and nourishing ingredients, delivering a comforting meal that's both satisfying and balanced.

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NUTRITION

571kcal
Protein
32.4g
Fat
20.3g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

3 ounces Firm Tofu (85g)

1/2 cup Light Coconut Milk (120g)

1/3 cup Shelled Edamame (50g)

1/2 cup Diced Tomatoes (120g)

1 cup Fresh Spinach (30g)

1/4 medium Onion (25g)

2 cloves Garlic (6g)

1 tsp Curry Powder (2.3g)

1 tsp Fresh Ginger (2g)

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PREPARATION

  • 1

    Drain and rinse chickpeas if using canned, and pat tofu dry before cutting into cubes.

  • 2

    Heat a large pot over medium heat and add a splash of water or a light oil spray. Sauté the chopped onion, garlic, and grated ginger until the onion becomes translucent.

  • 3

    Stir in the curry powder and let it bloom for about 30 seconds to release its aroma.

  • 4

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

  • 5

    Pour in the light coconut milk and diced tomatoes. Bring the mixture to a gentle simmer and let it cook for 8-10 minutes so the flavors meld.

  • 6

    Fold in the shelled edamame and fresh spinach, and cook for an additional 2-3 minutes until the spinach wilts.

  • 7

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

  • 8

    Serve warm and enjoy your hearty, creamy 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 and flavorful stew where hearty chickpeas meet creamy light coconut milk and firm tofu, combined with tender edamame, vibrant tomatoes, and a mix of aromatic spices. This dish strikes a perfect balance of exotic flavors and nourishing ingredients, delivering a comforting meal that's both satisfying and balanced.

NUTRITION

571kcal
Protein
32.4g
Fat
20.3g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

3 ounces Firm Tofu (85g)

1/2 cup Light Coconut Milk (120g)

1/3 cup Shelled Edamame (50g)

1/2 cup Diced Tomatoes (120g)

1 cup Fresh Spinach (30g)

1/4 medium Onion (25g)

2 cloves Garlic (6g)

1 tsp Curry Powder (2.3g)

1 tsp Fresh Ginger (2g)

PREPARATION

  • 1

    Drain and rinse chickpeas if using canned, and pat tofu dry before cutting into cubes.

  • 2

    Heat a large pot over medium heat and add a splash of water or a light oil spray. Sauté the chopped onion, garlic, and grated ginger until the onion becomes translucent.

  • 3

    Stir in the curry powder and let it bloom for about 30 seconds to release its aroma.

  • 4

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

  • 5

    Pour in the light coconut milk and diced tomatoes. Bring the mixture to a gentle simmer and let it cook for 8-10 minutes so the flavors meld.

  • 6

    Fold in the shelled edamame and fresh spinach, and cook for an additional 2-3 minutes until the spinach wilts.

  • 7

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

  • 8

    Serve warm and enjoy your hearty, creamy coconut curry chickpea stew.