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 hearty, warming stew featuring tender chickpeas and silky tofu simmered in a fragrant coconut curry broth. This vibrant dish is infused with fresh ginger, garlic, and curry spices, then finished with bursts of diced tomatoes and leafy spinach, creating a perfectly balanced meal that's both satisfying and refreshingly light.

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NUTRITION

527kcal
Protein
34.5g
Fat
18.7g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained and rinsed

200 grams firm tofu

1/3 cup light coconut milk

1/2 cup diced tomatoes

1/4 medium onion (quartered)

2 cloves garlic

1 teaspoon grated fresh ginger

1 teaspoon curry powder

1 cup fresh spinach

Pinch of sea salt

Pinch of black pepper

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PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add the quartered onion. Sauté until softened, about 2-3 minutes.

  • 2

    Add the minced garlic, grated ginger, and curry powder, stirring for another minute until fragrant.

  • 3

    Cube the tofu into bite-sized pieces and add to the pot, stirring gently to combine with the spices.

  • 4

    Pour in the light coconut milk and add the diced tomatoes, allowing the mixture to come to a gentle simmer.

  • 5

    Stir in the chickpeas and season with a pinch of salt and black pepper. Allow the stew to simmer for 5-7 minutes so the flavors meld together.

  • 6

    Fold in the fresh spinach just before serving and let it wilt for about 1-2 minutes.

  • 7

    Taste and adjust seasoning if needed, 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 hearty, warming stew featuring tender chickpeas and silky tofu simmered in a fragrant coconut curry broth. This vibrant dish is infused with fresh ginger, garlic, and curry spices, then finished with bursts of diced tomatoes and leafy spinach, creating a perfectly balanced meal that's both satisfying and refreshingly light.

NUTRITION

527kcal
Protein
34.5g
Fat
18.7g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained and rinsed

200 grams firm tofu

1/3 cup light coconut milk

1/2 cup diced tomatoes

1/4 medium onion (quartered)

2 cloves garlic

1 teaspoon grated fresh ginger

1 teaspoon curry powder

1 cup fresh spinach

Pinch of sea salt

Pinch of black pepper

PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add the quartered onion. Sauté until softened, about 2-3 minutes.

  • 2

    Add the minced garlic, grated ginger, and curry powder, stirring for another minute until fragrant.

  • 3

    Cube the tofu into bite-sized pieces and add to the pot, stirring gently to combine with the spices.

  • 4

    Pour in the light coconut milk and add the diced tomatoes, allowing the mixture to come to a gentle simmer.

  • 5

    Stir in the chickpeas and season with a pinch of salt and black pepper. Allow the stew to simmer for 5-7 minutes so the flavors meld together.

  • 6

    Fold in the fresh spinach just before serving and let it wilt for about 1-2 minutes.

  • 7

    Taste and adjust seasoning if needed, then serve warm.