Name: Creamy Coconut Curry Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.4 cups cooked chickpeas (~230g); 150g firm tofu; 1/4 cup lite coconut milk; 1/2 cup diced tomatoes; 1 cup baby spinach; 1/4 cup chopped onion; 1 clove garlic, minced; 1 tsp curry powder; 1/2 tsp grated ginger; Salt and black 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

Enjoy a hearty and aromatic stew that blends tender chickpeas, savory tofu, and vibrant vegetables simmered in a creamy, coconut-curry infused broth. This dish balances warmth from spices with a velvety coconut touch, creating a comforting meal perfect for any time of day.

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NUTRITION

Protein

35.4g

Fat

14.4g

Carbs

77.6g

SERVINGS

1 serving

INGREDIENTS

1.4 cups cooked chickpeas (~230g)

150g firm tofu

1/4 cup lite coconut milk

1/2 cup diced tomatoes

1 cup baby spinach

1/4 cup chopped onion

1 clove garlic, minced

1 tsp curry powder

1/2 tsp grated ginger

Salt and black pepper to taste

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PREPARATION

1
Heat a medium pot over medium heat and add a splash of water or a light oil substitute if desired.
2
Sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
3
Cube the tofu and add it to the pot; let it lightly brown for 2-3 minutes.
4
Add the cooked chickpeas, diced tomatoes, curry powder, and grated ginger. Stir well to combine.
5
Pour in the lite coconut milk and bring the mixture to a gentle simmer.
6
Allow the stew to simmer for 8-10 minutes so the flavors meld together.
7
Stir in the baby spinach and cook until just wilted, about 2 minutes.
8
Season with salt and black pepper to taste, then serve warm.