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

Enjoy a warming, creamy coconut curry chickpea stew that beautifully melds the richness of lite coconut milk with hearty chickpeas and firm tofu. Infused with aromatic garlic, ginger, and curry spices, this dish is accented with diced tomatoes and spinach for a burst of freshness, making it perfect for a satisfying and balanced meal any time of the day.

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NUTRITION

551kcal
Protein
32.5g
Fat
20.5g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

6 ounces firm tofu

1/2 cup lite coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/2 medium onion

2 cloves garlic

1 teaspoon olive oil

1 tablespoon curry powder

1 teaspoon fresh ginger

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Sauté the chopped onion, minced garlic, and grated fresh ginger until the onion becomes translucent.

  • 3

    Add the curry powder and stir for about 1 minute to release its aroma.

  • 4

    Cube the firm tofu and add it to the pan, gently stirring to coat with the spices.

  • 5

    Pour in the lite coconut milk and diced tomatoes, then add the chickpeas. Stir well to combine.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, allowing the flavors to meld.

  • 7

    Stir in the fresh spinach and cook just until it wilts.

  • 8

    Season with salt and pepper to taste, then remove from heat.

  • 9

    Serve warm and enjoy your creamy coconut curry chickpea stew as a nourishing meal any time of the day.

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

Enjoy a warming, creamy coconut curry chickpea stew that beautifully melds the richness of lite coconut milk with hearty chickpeas and firm tofu. Infused with aromatic garlic, ginger, and curry spices, this dish is accented with diced tomatoes and spinach for a burst of freshness, making it perfect for a satisfying and balanced meal any time of the day.

NUTRITION

551kcal
Protein
32.5g
Fat
20.5g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

6 ounces firm tofu

1/2 cup lite coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/2 medium onion

2 cloves garlic

1 teaspoon olive oil

1 tablespoon curry powder

1 teaspoon fresh ginger

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Sauté the chopped onion, minced garlic, and grated fresh ginger until the onion becomes translucent.

  • 3

    Add the curry powder and stir for about 1 minute to release its aroma.

  • 4

    Cube the firm tofu and add it to the pan, gently stirring to coat with the spices.

  • 5

    Pour in the lite coconut milk and diced tomatoes, then add the chickpeas. Stir well to combine.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, allowing the flavors to meld.

  • 7

    Stir in the fresh spinach and cook just until it wilts.

  • 8

    Season with salt and pepper to taste, then remove from heat.

  • 9

    Serve warm and enjoy your creamy coconut curry chickpea stew as a nourishing meal any time of the day.