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 vibrant and comforting stew that brings together tender chickpeas and silky tofu in a luxuriously creamy coconut curry broth. Ripe tomatoes, fresh spinach, and colorful red bell pepper are infused with warm spices and aromatic garlic and ginger, making every spoonful a delightful balance of hearty texture and vibrant flavors.

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NUTRITION

569kcal
Protein
32.1g
Fat
21.1g
Carbs
65.0g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

160 grams Extra Firm Tofu

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/2 cup Red Bell Pepper

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

1 teaspoon Curry Powder

Pinch Sea Salt

Pinch Fresh Black Pepper

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Press the tofu gently to remove excess moisture and cut into 1-inch cubes.

  • 2

    In a large saucepan, heat a small amount of water or vegetable broth over medium heat. Sauté the minced garlic and grated ginger until fragrant, about 1 minute.

  • 3

    Stir in the curry powder and let it toast for about 30 seconds to release its aroma.

  • 4

    Add the cubed tofu and chickpeas to the pan, stirring to coat them in the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, then add the red bell pepper. Bring the mixture to a simmer.

  • 6

    Allow the stew to simmer for 8-10 minutes to meld the flavors, stirring occasionally.

  • 7

    Just before serving, fold in the fresh spinach and let it wilt into the stew for 1-2 minutes.

  • 8

    Season with sea salt and freshly ground black pepper to taste. 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

Enjoy a vibrant and comforting stew that brings together tender chickpeas and silky tofu in a luxuriously creamy coconut curry broth. Ripe tomatoes, fresh spinach, and colorful red bell pepper are infused with warm spices and aromatic garlic and ginger, making every spoonful a delightful balance of hearty texture and vibrant flavors.

NUTRITION

569kcal
Protein
32.1g
Fat
21.1g
Carbs
65.0g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

160 grams Extra Firm Tofu

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/2 cup Red Bell Pepper

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

1 teaspoon Curry Powder

Pinch Sea Salt

Pinch Fresh Black Pepper

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Press the tofu gently to remove excess moisture and cut into 1-inch cubes.

  • 2

    In a large saucepan, heat a small amount of water or vegetable broth over medium heat. Sauté the minced garlic and grated ginger until fragrant, about 1 minute.

  • 3

    Stir in the curry powder and let it toast for about 30 seconds to release its aroma.

  • 4

    Add the cubed tofu and chickpeas to the pan, stirring to coat them in the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, then add the red bell pepper. Bring the mixture to a simmer.

  • 6

    Allow the stew to simmer for 8-10 minutes to meld the flavors, stirring occasionally.

  • 7

    Just before serving, fold in the fresh spinach and let it wilt into the stew for 1-2 minutes.

  • 8

    Season with sea salt and freshly ground black pepper to taste. Serve hot.