Name: Creamy Coconut Curry Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cooked Chickpeas (164g); 150 grams Firm Tofu; 1/2 cup Light Coconut Milk (120g); 2 cups Fresh Spinach (60g); 1/2 cup Diced Tomato (120g); 1/2 medium Yellow Onion (55g); 2 cloves Garlic; 1 teaspoon Olive Oil; 1 tablespoon 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 Coconut Curry Chickpea Stew

A vibrant, warming stew that combines hearty chickpeas and silken tofu in a fragrant coconut curry broth with fresh spinach and tomatoes. Perfect for a satisfying meal that balances spicy, creamy, and savory notes.

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NUTRITION

Protein

34.8g

Fat

23.8g

Carbs

66.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

150 grams Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomato (120g)

1/2 medium Yellow Onion (55g)

2 cloves Garlic

1 teaspoon Olive Oil

1 tablespoon Curry Powder

Salt and Pepper to taste

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PREPARATION

1
Heat olive oil in a medium saucepan over medium heat.
2
Sauté the diced onion and minced garlic until the onion becomes translucent and fragrant.
3
Stir in the curry powder and toast for about 30 seconds, releasing its aroma.
4
Add the drained chickpeas and gently stir to coat them in the spices.
5
Cube the firm tofu and add it into the saucepan, cooking for about 2 minutes to slightly brown the edges.
6
Pour in the light coconut milk and diced tomatoes, stirring well to combine.
7
Bring the mixture to a simmer and let it cook for 5-7 minutes to allow flavors to meld.
8
Fold in the fresh spinach and cook until just wilted, about 2 minutes.
9
Season with salt and pepper to taste, and serve hot.