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 warming, aromatic stew bursting with vibrant flavors from curry and coconut milk. Tender chickpeas and silky cubes of tofu mingle with fresh spinach, red bell pepper, and a hint of ginger and garlic, delivering a comforting bowl perfect for any meal of the day.

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NUTRITION

562kcal
Protein
35.2g
Fat
20.8g
Carbs
68.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

200 grams Firm Tofu

1/2 cup Lite Coconut Milk (120g)

1/2 cup Diced Tomatoes (120g)

1 cup Fresh Spinach (30g)

1/4 medium Onion (30g)

1/2 medium Red Bell Pepper (45g)

2 cloves Garlic (6g)

1 teaspoon Fresh Ginger (2g)

1 tablespoon Curry Powder (6g)

1/2 teaspoon Cumin (1g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add a splash of water or a minimal amount of oil if desired.

  • 2

    Dice the onion, red bell pepper, garlic, and grate the ginger. Sauté them in the pan until the onion becomes translucent and fragrant.

  • 3

    Add the curry powder and cumin, stirring to bloom the spices for about 30 seconds.

  • 4

    Crumble the firm tofu into bite-sized pieces and add it to the pan, cooking lightly to allow it to absorb the spice flavors.

  • 5

    Add the canned chickpeas, diced tomatoes, and lite coconut milk. Stir well to combine.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, allowing the flavors to meld.

  • 7

    Fold in the fresh spinach and cook for an additional 2 minutes until just wilted.

  • 8

    Season with salt and pepper to taste, adjust spices as needed, and 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

A warming, aromatic stew bursting with vibrant flavors from curry and coconut milk. Tender chickpeas and silky cubes of tofu mingle with fresh spinach, red bell pepper, and a hint of ginger and garlic, delivering a comforting bowl perfect for any meal of the day.

NUTRITION

562kcal
Protein
35.2g
Fat
20.8g
Carbs
68.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

200 grams Firm Tofu

1/2 cup Lite Coconut Milk (120g)

1/2 cup Diced Tomatoes (120g)

1 cup Fresh Spinach (30g)

1/4 medium Onion (30g)

1/2 medium Red Bell Pepper (45g)

2 cloves Garlic (6g)

1 teaspoon Fresh Ginger (2g)

1 tablespoon Curry Powder (6g)

1/2 teaspoon Cumin (1g)

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add a splash of water or a minimal amount of oil if desired.

  • 2

    Dice the onion, red bell pepper, garlic, and grate the ginger. Sauté them in the pan until the onion becomes translucent and fragrant.

  • 3

    Add the curry powder and cumin, stirring to bloom the spices for about 30 seconds.

  • 4

    Crumble the firm tofu into bite-sized pieces and add it to the pan, cooking lightly to allow it to absorb the spice flavors.

  • 5

    Add the canned chickpeas, diced tomatoes, and lite coconut milk. Stir well to combine.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, allowing the flavors to meld.

  • 7

    Fold in the fresh spinach and cook for an additional 2 minutes until just wilted.

  • 8

    Season with salt and pepper to taste, adjust spices as needed, and serve hot.