Hearty Chickpea Coconut Curry Stew

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

Hearty Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea Coconut Curry Stew

Dive into a warm and comforting stew that beautifully melds creamy light coconut milk with tender chickpeas and savory tempeh, accented by a burst of aromatic spices, fresh garlic, ginger, and spinach. This vibrant dish offers an inviting blend of textures and flavors perfect for any meal of the day.

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NUTRITION

597kcal
Protein
37.4g
Fat
22.6g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

100g Tempeh

1/8 cup Light Coconut Milk (30g)

1/2 cup Diced Tomatoes (90g)

1/4 cup diced Onion (40g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (4.5g)

1/2 tsp Turmeric

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Add diced onion, minced garlic, and grated ginger. Sauté until the onions soften and become translucent.

  • 3

    Stir in the turmeric, cumin, and coriander, allowing the spices to bloom for about 30 seconds.

  • 4

    Add chopped tempeh cubes and sauté for 2-3 minutes until lightly browned.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring to combine.

  • 6

    Add the cooked chickpeas and a splash of water if you prefer a thinner consistency. Bring to a simmer.

  • 7

    Let the stew simmer gently for about 10 minutes to meld the flavors.

  • 8

    Fold in the fresh spinach and cook until just wilted.

  • 9

    Season with salt and pepper to taste and serve warm.

Hearty Chickpea Coconut Curry Stew

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

Hearty Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea Coconut Curry Stew

Dive into a warm and comforting stew that beautifully melds creamy light coconut milk with tender chickpeas and savory tempeh, accented by a burst of aromatic spices, fresh garlic, ginger, and spinach. This vibrant dish offers an inviting blend of textures and flavors perfect for any meal of the day.

NUTRITION

597kcal
Protein
37.4g
Fat
22.6g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

100g Tempeh

1/8 cup Light Coconut Milk (30g)

1/2 cup Diced Tomatoes (90g)

1/4 cup diced Onion (40g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (4.5g)

1/2 tsp Turmeric

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Add diced onion, minced garlic, and grated ginger. Sauté until the onions soften and become translucent.

  • 3

    Stir in the turmeric, cumin, and coriander, allowing the spices to bloom for about 30 seconds.

  • 4

    Add chopped tempeh cubes and sauté for 2-3 minutes until lightly browned.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring to combine.

  • 6

    Add the cooked chickpeas and a splash of water if you prefer a thinner consistency. Bring to a simmer.

  • 7

    Let the stew simmer gently for about 10 minutes to meld the flavors.

  • 8

    Fold in the fresh spinach and cook until just wilted.

  • 9

    Season with salt and pepper to taste and serve warm.