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

A warm, hearty, and aromatic stew featuring tender chickpeas, silky tofu, and a rich coconut curry broth accented with fresh spinach and tomatoes. This vibrant dish melds the creaminess of light coconut milk with bold spices, creating a comforting meal perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

513kcal
Protein
35.1g
Fat
14.4g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (246g)

120g firm tofu

1/3 cup lite coconut milk (80g)

1/2 medium yellow onion (50g)

1 medium tomato (100g)

2 cups fresh spinach (approx. 50g)

2 garlic cloves

1 teaspoon ginger

1 teaspoon curry powder

Pinch of salt

Pinch of black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the chickpeas. Press the tofu gently to remove excess moisture, then cut into cubes.

  • 2

    Finely dice the half onion, mince the garlic, and grate or finely chop the ginger. Dice the tomato.

  • 3

    In a medium pot, heat a small amount of water or a light oil substitute if desired over medium heat. Sauté the onion, garlic, and ginger until softened and fragrant, about 3-4 minutes.

  • 4

    Stir in the curry powder and toast for another minute to release the spices’ aroma.

  • 5

    Add the chickpeas and tofu cubes to the pot, stirring well to coat them in the spices.

  • 6

    Pour in the lite coconut milk along with a splash of water if you prefer a thinner consistency. Bring the mixture to a simmer over low heat.

  • 7

    Add the diced tomato and spinach. Allow the stew to simmer gently for 8-10 minutes so that the flavors meld together and the spinach wilts.

  • 8

    Season with salt and black pepper to taste. Adjust consistency with a little water if needed.

  • 9

    Serve hot, and enjoy a comforting bowl of creamy coconut curry chickpea stew.

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

A warm, hearty, and aromatic stew featuring tender chickpeas, silky tofu, and a rich coconut curry broth accented with fresh spinach and tomatoes. This vibrant dish melds the creaminess of light coconut milk with bold spices, creating a comforting meal perfect for any time of day.

NUTRITION

513kcal
Protein
35.1g
Fat
14.4g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (246g)

120g firm tofu

1/3 cup lite coconut milk (80g)

1/2 medium yellow onion (50g)

1 medium tomato (100g)

2 cups fresh spinach (approx. 50g)

2 garlic cloves

1 teaspoon ginger

1 teaspoon curry powder

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Drain and rinse the chickpeas. Press the tofu gently to remove excess moisture, then cut into cubes.

  • 2

    Finely dice the half onion, mince the garlic, and grate or finely chop the ginger. Dice the tomato.

  • 3

    In a medium pot, heat a small amount of water or a light oil substitute if desired over medium heat. Sauté the onion, garlic, and ginger until softened and fragrant, about 3-4 minutes.

  • 4

    Stir in the curry powder and toast for another minute to release the spices’ aroma.

  • 5

    Add the chickpeas and tofu cubes to the pot, stirring well to coat them in the spices.

  • 6

    Pour in the lite coconut milk along with a splash of water if you prefer a thinner consistency. Bring the mixture to a simmer over low heat.

  • 7

    Add the diced tomato and spinach. Allow the stew to simmer gently for 8-10 minutes so that the flavors meld together and the spinach wilts.

  • 8

    Season with salt and black pepper to taste. Adjust consistency with a little water if needed.

  • 9

    Serve hot, and enjoy a comforting bowl of creamy coconut curry chickpea stew.