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

Dive into a velvety, aromatic stew that blends hearty chickpeas and tofu with a luscious coconut curry broth. This Comforting dish brings together tender vegetables, a burst of spices, and vibrant greens, creating a satisfying meal suitable for breakfast, lunch, or dinner.

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NUTRITION

617kcal
Protein
35.5g
Fat
24.9g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

150g extra firm tofu

1/2 cup light coconut milk (120g)

1 cup fresh spinach (30g)

1/2 cup diced tomato (90g)

1/4 cup chopped onion (40g)

1 clove minced garlic

1 teaspoon grated ginger

1/2 teaspoon olive oil

1 teaspoon curry powder

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat. Add the chopped onion and sauté until softened.

  • 2

    Stir in the minced garlic and grated ginger; cook until fragrant.

  • 3

    Sprinkle in the curry powder, turmeric, and cumin, stirring to toast the spices lightly.

  • 4

    Add the cooked chickpeas and cubed tofu to the pot, mixing to coat with the spices.

  • 5

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

  • 6

    Allow the stew to simmer for about 8-10 minutes so the flavors meld, stirring occasionally.

  • 7

    Fold in the fresh spinach and let it wilt for a couple of minutes. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this comforting, creamy stew that’s perfect any time of the day.

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

Dive into a velvety, aromatic stew that blends hearty chickpeas and tofu with a luscious coconut curry broth. This Comforting dish brings together tender vegetables, a burst of spices, and vibrant greens, creating a satisfying meal suitable for breakfast, lunch, or dinner.

NUTRITION

617kcal
Protein
35.5g
Fat
24.9g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

150g extra firm tofu

1/2 cup light coconut milk (120g)

1 cup fresh spinach (30g)

1/2 cup diced tomato (90g)

1/4 cup chopped onion (40g)

1 clove minced garlic

1 teaspoon grated ginger

1/2 teaspoon olive oil

1 teaspoon curry powder

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat. Add the chopped onion and sauté until softened.

  • 2

    Stir in the minced garlic and grated ginger; cook until fragrant.

  • 3

    Sprinkle in the curry powder, turmeric, and cumin, stirring to toast the spices lightly.

  • 4

    Add the cooked chickpeas and cubed tofu to the pot, mixing to coat with the spices.

  • 5

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

  • 6

    Allow the stew to simmer for about 8-10 minutes so the flavors meld, stirring occasionally.

  • 7

    Fold in the fresh spinach and let it wilt for a couple of minutes. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this comforting, creamy stew that’s perfect any time of the day.