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 warm, vibrant stew featuring hearty chickpeas and silky tofu bathed in a fragrant, light coconut milk curry sauce. Infused with aromatic garlic, ginger, and curry spices with a burst of color from diced tomatoes and fresh spinach, this stew delivers both comfort and nourishment in each spoonful.

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NUTRITION

619kcal
Protein
35g
Fat
23.6g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned Chickpeas

200 g Extra Firm Tofu

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 cup Chopped Onion

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Curry Powder

2 cloves Garlic, minced

1 tsp Grated Ginger

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.

  • 3

    Stir in the curry powder and toast the spices for about 30 seconds to release their aroma.

  • 4

    Add the diced tomatoes and cook for another minute.

  • 5

    Gently fold in the chickpeas and diced tofu. Stir well to coat with the spices.

  • 6

    Pour in the light coconut milk and bring the stew to a simmer.

  • 7

    Allow the stew to cook for 7-10 minutes so the flavors meld together.

  • 8

    Just before serving, add the fresh spinach and let it wilt into the stew.

  • 9

    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

Enjoy a warm, vibrant stew featuring hearty chickpeas and silky tofu bathed in a fragrant, light coconut milk curry sauce. Infused with aromatic garlic, ginger, and curry spices with a burst of color from diced tomatoes and fresh spinach, this stew delivers both comfort and nourishment in each spoonful.

NUTRITION

619kcal
Protein
35g
Fat
23.6g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned Chickpeas

200 g Extra Firm Tofu

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 cup Chopped Onion

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Curry Powder

2 cloves Garlic, minced

1 tsp Grated Ginger

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.

  • 3

    Stir in the curry powder and toast the spices for about 30 seconds to release their aroma.

  • 4

    Add the diced tomatoes and cook for another minute.

  • 5

    Gently fold in the chickpeas and diced tofu. Stir well to coat with the spices.

  • 6

    Pour in the light coconut milk and bring the stew to a simmer.

  • 7

    Allow the stew to cook for 7-10 minutes so the flavors meld together.

  • 8

    Just before serving, add the fresh spinach and let it wilt into the stew.

  • 9

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