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; 150g Firm Tofu; 1/4 cup Light Coconut Milk; 1/4 cup Diced Tomatoes; 1 cup Spinach; 1/4 medium Yellow Onion; 1 clove Garlic; 1 tsp Fresh Ginger; 1 tsp Curry Powder; 1/4 cup Cooked Lentils; 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

A comforting bowl of creamy coconut curry chickpea stew that's rich in flavors and textures. This hearty dish features tender chickpeas and silky tofu simmered in a fragrant coconut curry broth with hints of ginger and garlic, brightened by tomatoes and spinach for a fresh finish.

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NUTRITION

Protein

32.7g

Fat

13.8g

Carbs

67.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, drained

150g Firm Tofu

1/4 cup Light Coconut Milk

1/4 cup Diced Tomatoes

1 cup Spinach

1/4 medium Yellow Onion

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1/4 cup Cooked Lentils

Salt and Pepper to taste

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PREPARATION

1
Heat a non-stick pan over medium heat and add a splash of water or vegetable broth to lightly sauté the diced yellow onion, garlic, and grated ginger until they soften and become fragrant.
2
Stir in the curry powder and cook for another minute to bloom the spices.
3
Add the drained chickpeas and diced tomatoes to the pan, stirring to combine the flavors.
4
Gently fold in the cubed tofu and cooked lentils, then pour in the light coconut milk.
5
Allow the stew to simmer for 5-7 minutes, letting the flavors meld and the tofu warm through.
6
Stir in the fresh spinach at the end and cook just until wilted. Season with salt and pepper to taste.
7
Serve warm on its own or with a side of steamed rice or crusty bread, enjoying the blend of creamy, spicy, and hearty textures.