Creamy Chickpea Coconut Curry Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

Savor the warmth of this comforting, aromatic curry stew where tender chickpeas and cubes of firm tofu meld beautifully with creamy light coconut milk and vibrant tomatoes. Infused with a hint of ginger, garlic, and curry powder, and finished with fresh spinach, it's a delightful and nourishing dish perfect for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

597kcal
Protein
34.3g
Fat
18.7g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Chickpeas (canned, drained)

150 grams Firm Tofu, cubed

0.5 cup Light Coconut Milk

1 medium Tomato, diced

1 cup Spinach

0.25 medium Onion, chopped

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

0.5 cup Low-Sodium Vegetable Broth

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add the chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.

  • 2

    Add the cubed tofu to the pot and lightly sauté for 2 minutes to allow slight browning.

  • 3

    Stir in the curry powder, ensuring the tofu and aromatics are well coated.

  • 4

    Pour in the light coconut milk and vegetable broth, then add the canned chickpeas. Stir well to combine all the flavors.

  • 5

    Mix in the diced tomato and allow the stew to simmer for about 8-10 minutes, letting the flavors meld together.

  • 6

    A few minutes before serving, fold in the fresh spinach so it wilts gently into the stew.

  • 7

    Taste and adjust seasoning if needed, then serve warm.

Creamy Chickpea Coconut Curry Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

Savor the warmth of this comforting, aromatic curry stew where tender chickpeas and cubes of firm tofu meld beautifully with creamy light coconut milk and vibrant tomatoes. Infused with a hint of ginger, garlic, and curry powder, and finished with fresh spinach, it's a delightful and nourishing dish perfect for any meal.

NUTRITION

597kcal
Protein
34.3g
Fat
18.7g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Chickpeas (canned, drained)

150 grams Firm Tofu, cubed

0.5 cup Light Coconut Milk

1 medium Tomato, diced

1 cup Spinach

0.25 medium Onion, chopped

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

0.5 cup Low-Sodium Vegetable Broth

PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add the chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.

  • 2

    Add the cubed tofu to the pot and lightly sauté for 2 minutes to allow slight browning.

  • 3

    Stir in the curry powder, ensuring the tofu and aromatics are well coated.

  • 4

    Pour in the light coconut milk and vegetable broth, then add the canned chickpeas. Stir well to combine all the flavors.

  • 5

    Mix in the diced tomato and allow the stew to simmer for about 8-10 minutes, letting the flavors meld together.

  • 6

    A few minutes before serving, fold in the fresh spinach so it wilts gently into the stew.

  • 7

    Taste and adjust seasoning if needed, then serve warm.