Name: Creamy Coconut Curry Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Chickpeas (canned, no added salt); 200 grams Firm Tofu; 1/4 cup Light Coconut Milk; 1/2 cup Diced Tomatoes; 1 cup Fresh Spinach; 1 small Yellow Onion; 2 cloves Garlic; 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 Coconut Curry Chickpea Stew

Enjoy a warm, comforting bowl of creamy coconut curry chickpea stew, where hearty chickpeas and tender tofu mingle in a fragrant coconut and tomato curry broth, finished with fresh spinach. Perfectly balanced to satisfy your taste buds and nutritional goals.

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NUTRITION

Protein

34.2g

Fat

16.9g

Carbs

63.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, no added salt)

200 grams Firm Tofu

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1 small Yellow Onion

2 cloves Garlic

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

1
Drain and rinse the chickpeas. Press and cube the tofu.
2
Dice the onion and mince the garlic.
3
Heat a non-stick pot over medium heat and lightly sauté the onion and garlic until translucent.
4
Stir in the curry powder and toast briefly to release its aroma.
5
Add the cubed tofu and chickpeas to the pot, mixing well with the spices.
6
Pour in the diced tomatoes and light coconut milk, stirring to combine.
7
Bring the mixture to a gentle simmer and cook for about 10 minutes for the flavors to meld.
8
Fold in the fresh spinach and allow it to wilt for 2 minutes. Season with salt and pepper to taste.
9
Serve hot and enjoy your creamy coconut curry chickpea stew.