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

Savor the warmth of a vibrant stew combining hearty chickpeas and protein-rich tofu simmered in a fragrant coconut curry sauce. This dish features creamy light coconut milk, a delicate blend of spices, and fresh spinach for an irresistible burst of color and taste, making it perfect for any meal of the day.

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NUTRITION

596kcal
Protein
34.6g
Fat
24.5g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Extra Firm Tofu

0.5 cup Light Coconut Milk (120g)

0.5 cup Diced Tomatoes (120g)

0.25 cup Chopped Yellow Onion (40g)

2 Garlic Cloves

1 cup Fresh Spinach (30g)

1 tsp Curry Powder

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, or pre-cook if using dry.

  • 2

    Press the tofu to remove excess water, then cut into 1-inch cubes.

  • 3

    In a large pot, heat a splash of water or your preferred cooking spray over medium heat. Sauté the chopped onions until soft, then add minced garlic and grated ginger, cooking for another minute.

  • 4

    Stir in the curry powder and toast for 30 seconds until fragrant.

  • 5

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

  • 6

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

  • 7

    Stir in the fresh spinach and cook until just wilted.

  • 8

    Season with salt and pepper to taste, then 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

Savor the warmth of a vibrant stew combining hearty chickpeas and protein-rich tofu simmered in a fragrant coconut curry sauce. This dish features creamy light coconut milk, a delicate blend of spices, and fresh spinach for an irresistible burst of color and taste, making it perfect for any meal of the day.

NUTRITION

596kcal
Protein
34.6g
Fat
24.5g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Extra Firm Tofu

0.5 cup Light Coconut Milk (120g)

0.5 cup Diced Tomatoes (120g)

0.25 cup Chopped Yellow Onion (40g)

2 Garlic Cloves

1 cup Fresh Spinach (30g)

1 tsp Curry Powder

1 tsp Fresh Ginger

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, or pre-cook if using dry.

  • 2

    Press the tofu to remove excess water, then cut into 1-inch cubes.

  • 3

    In a large pot, heat a splash of water or your preferred cooking spray over medium heat. Sauté the chopped onions until soft, then add minced garlic and grated ginger, cooking for another minute.

  • 4

    Stir in the curry powder and toast for 30 seconds until fragrant.

  • 5

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

  • 6

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

  • 7

    Stir in the fresh spinach and cook until just wilted.

  • 8

    Season with salt and pepper to taste, then serve warm.