Name: Creamy Chickpea Coconut Curry Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked chickpeas (164g); 210g firm tofu; 1/3 cup light coconut milk (80g); 1/2 medium yellow onion (55g); 1 tomato (100g); 1 cup fresh spinach (30g); 1 tsp olive oil (5g); 2 cloves garlic; 1 tsp fresh ginger; 1 tsp curry powder; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

Savor the warm, aromatic flavors of this creamy chickpea coconut curry stew. A delightful balance of tender chickpeas, silky tofu, and a fragrant blend of curry spices simmered in light coconut milk, accented by fresh tomatoes and spinach, creates a hearty dish perfect for any meal.

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NUTRITION

Protein

34.6g

Fat

18.4g

Carbs

63.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

210g firm tofu

1/3 cup light coconut milk (80g)

1/2 medium yellow onion (55g)

1 tomato (100g)

1 cup fresh spinach (30g)

1 tsp olive oil (5g)

2 cloves garlic

1 tsp fresh ginger

1 tsp curry powder

Salt and Pepper to taste

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PREPARATION

1
Heat the olive oil in a medium-sized pot over medium heat.
2
Sauté the chopped onion, minced garlic, and grated ginger until the onion becomes soft and translucent.
3
Stir in the curry powder and allow the spices to bloom for about 30 seconds.
4
Add the diced tomato and cook until softened, about 2-3 minutes.
5
Gently fold in the cooked chickpeas and cubed firm tofu, stirring to coat them with the spices.
6
Pour in the light coconut milk and add a splash of water if needed, then bring the mixture to a gentle simmer.
7
Allow the stew to simmer for 5-7 minutes so the flavors meld together.
8
Add the fresh spinach and stir until wilted, about 1 minute.
9
Season with salt and pepper to taste, then serve warm.