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 warm, comforting flavors of our Creamy Coconut Curry Chickpea Stew. This hearty dish features tender chickpeas and silky cubes of tofu simmered in a fragrant, spiced coconut tomato broth accented with red bell pepper, fresh spinach, and aromatic garlic and ginger. Perfect for a satisfying meal any time of day, it delivers a balanced mix of creamy texture, comforting spices, and vibrant veggies.

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NUTRITION

576kcal
Protein
36.0g
Fat
19.7g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

250 grams firm tofu, cubed

1/4 cup light coconut milk

1/2 cup diced tomatoes

1/2 medium red bell pepper, sliced

1 cup spinach

1/4 medium onion, quartered

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp curry powder

1/2 tsp ground cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned.

  • 2

    Cube the firm tofu and pat dry with a paper towel.

  • 3

    In a large saucepan, heat a splash of water or a light oil spray over medium heat. Add the quartered onion and sauté until softened.

  • 4

    Stir in the minced garlic, grated ginger, curry powder, and ground cumin, cooking for about a minute until fragrant.

  • 5

    Add the cubed tofu and gently toss with the spices to coat.

  • 6

    Pour in the diced tomatoes and light coconut milk, then add the chickpeas and red bell pepper slices.

  • 7

    Bring the mixture to a gentle simmer and allow the flavors to meld for 5-7 minutes.

  • 8

    Fold in the spinach and simmer for an additional 2 minutes until wilted.

  • 9

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

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 warm, comforting flavors of our Creamy Coconut Curry Chickpea Stew. This hearty dish features tender chickpeas and silky cubes of tofu simmered in a fragrant, spiced coconut tomato broth accented with red bell pepper, fresh spinach, and aromatic garlic and ginger. Perfect for a satisfying meal any time of day, it delivers a balanced mix of creamy texture, comforting spices, and vibrant veggies.

NUTRITION

576kcal
Protein
36.0g
Fat
19.7g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

250 grams firm tofu, cubed

1/4 cup light coconut milk

1/2 cup diced tomatoes

1/2 medium red bell pepper, sliced

1 cup spinach

1/4 medium onion, quartered

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp curry powder

1/2 tsp ground cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned.

  • 2

    Cube the firm tofu and pat dry with a paper towel.

  • 3

    In a large saucepan, heat a splash of water or a light oil spray over medium heat. Add the quartered onion and sauté until softened.

  • 4

    Stir in the minced garlic, grated ginger, curry powder, and ground cumin, cooking for about a minute until fragrant.

  • 5

    Add the cubed tofu and gently toss with the spices to coat.

  • 6

    Pour in the diced tomatoes and light coconut milk, then add the chickpeas and red bell pepper slices.

  • 7

    Bring the mixture to a gentle simmer and allow the flavors to meld for 5-7 minutes.

  • 8

    Fold in the spinach and simmer for an additional 2 minutes until wilted.

  • 9

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