Name: Creamy Coconut Curry Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Chickpeas (drained); 200g Extra Firm Tofu, cubed; 1/4 cup Light Coconut Milk; 1/2 cup Diced Tomatoes; 1 cup Spinach; 1/4 medium Onion, chopped; 1 clove Garlic, minced; 1 tsp Olive Oil; 1 tsp Curry Powder; 1/2 tsp Ground Cumin; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chickpea Stew

Enjoy a warming, vibrant stew combining creamy coconut milk, hearty chickpeas, and protein-rich tofu with a medley of aromatic spices and fresh spinach. Each spoonful delivers a burst of comforting curry flavor and nourishing texture, perfect for a satisfying meal any time of day.

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NUTRITION

Protein

37.8g

Fat

22.6g

Carbs

60.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained)

200g Extra Firm Tofu, cubed

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Spinach

1/4 medium Onion, chopped

1 clove Garlic, minced

1 tsp Olive Oil

1 tsp Curry Powder

1/2 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

1
Heat olive oil in a medium saucepan over medium heat.
2
Add chopped onion and minced garlic, sautéing until soft and translucent.
3
Stir in the curry powder and ground cumin, cooking briefly to release their aromas.
4
Add cubed tofu and gently sauté for 2-3 minutes to lightly brown the edges.
5
Mix in the chickpeas, diced tomatoes, and light coconut milk.
6
Bring the mixture to a simmer and let cook for 8-10 minutes, allowing flavors to meld.
7
Fold in the spinach and cook until just wilted, about 1-2 minutes.
8
Season with salt and pepper to taste, then serve hot.