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 tender chickpeas and silken tofu simmered in a light coconut curry broth, accented by fresh tomatoes, spinach, and a blend of spices. This hearty dish is both comforting and nutrient-packed, perfect for a balanced meal any time of day.

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NUTRITION

589kcal
Protein
33.3g
Fat
16.7g
Carbs
78.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Chickpeas (cooked)

6 ounces Firm Tofu

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Spinach

1/2 medium Onion

2 cloves Garlic

1 tsp Curry Powder

1/2 cup Vegetable Broth

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PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned, and set aside.

  • 2

    Press the tofu gently to remove excess moisture, then cut into small cubes.

  • 3

    In a medium saucepan, add the onion and garlic. Sauté over medium heat until the onion is translucent.

  • 4

    Stir in the curry powder and toast for about 30 seconds to release its aroma.

  • 5

    Add the diced tomatoes and vegetable broth, and bring to a gentle simmer.

  • 6

    Mix in the chickpeas and tofu cubes, then pour in the light coconut milk.

  • 7

    Allow the stew to simmer for 8-10 minutes to meld the flavors.

  • 8

    Just before serving, stir in the fresh spinach until wilted.

  • 9

    Season with salt and pepper to taste, then serve warm.

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 tender chickpeas and silken tofu simmered in a light coconut curry broth, accented by fresh tomatoes, spinach, and a blend of spices. This hearty dish is both comforting and nutrient-packed, perfect for a balanced meal any time of day.

NUTRITION

589kcal
Protein
33.3g
Fat
16.7g
Carbs
78.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Chickpeas (cooked)

6 ounces Firm Tofu

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Spinach

1/2 medium Onion

2 cloves Garlic

1 tsp Curry Powder

1/2 cup Vegetable Broth

PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned, and set aside.

  • 2

    Press the tofu gently to remove excess moisture, then cut into small cubes.

  • 3

    In a medium saucepan, add the onion and garlic. Sauté over medium heat until the onion is translucent.

  • 4

    Stir in the curry powder and toast for about 30 seconds to release its aroma.

  • 5

    Add the diced tomatoes and vegetable broth, and bring to a gentle simmer.

  • 6

    Mix in the chickpeas and tofu cubes, then pour in the light coconut milk.

  • 7

    Allow the stew to simmer for 8-10 minutes to meld the flavors.

  • 8

    Just before serving, stir in the fresh spinach until wilted.

  • 9

    Season with salt and pepper to taste, then serve warm.