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, silky tofu, and a mélange of spices enriched with a light coconut milk twist. This hearty curry is infused with savory tomato and garlic notes and finished with fresh spinach, delivering a sumptuous balance of flavors and textures perfect for a nourishing meal any time of day.

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NUTRITION

573kcal
Protein
32.7g
Fat
19.9g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

5 ounces Firm Tofu

1/3 cup Lite Coconut Milk

1/2 cup Crushed Tomatoes

1 cup Spinach

1/4 cup chopped Onion

2 cloves Garlic, minced

1/4 cup Cooked Lentils

1 tsp Curry Powder

1 tsp Fresh Ginger, grated

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas. Press the tofu gently and cut it into 1/2-inch cubes.

  • 2

    Heat a medium saucepan over medium heat. Add a splash of water or a minimal amount of oil if desired.

  • 3

    Sauté the chopped onion, minced garlic, and grated ginger until fragrant and softened, about 3-4 minutes.

  • 4

    Stir in the curry powder and let it toast for a minute to release its aroma.

  • 5

    Add the tofu cubes, chickpeas, and cooked lentils to the pan, stirring to coat them with the spices.

  • 6

    Pour in the lite coconut milk and crushed tomatoes, stirring well to combine.

  • 7

    Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, allowing the flavors to meld. If the stew seems too thick, add a splash of water.

  • 8

    Just before serving, fold in the fresh spinach and allow it to wilt.

  • 9

    Season with salt and pepper to taste. Serve hot and enjoy your creamy coconut curry chickpea stew.

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, silky tofu, and a mélange of spices enriched with a light coconut milk twist. This hearty curry is infused with savory tomato and garlic notes and finished with fresh spinach, delivering a sumptuous balance of flavors and textures perfect for a nourishing meal any time of day.

NUTRITION

573kcal
Protein
32.7g
Fat
19.9g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

5 ounces Firm Tofu

1/3 cup Lite Coconut Milk

1/2 cup Crushed Tomatoes

1 cup Spinach

1/4 cup chopped Onion

2 cloves Garlic, minced

1/4 cup Cooked Lentils

1 tsp Curry Powder

1 tsp Fresh Ginger, grated

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas. Press the tofu gently and cut it into 1/2-inch cubes.

  • 2

    Heat a medium saucepan over medium heat. Add a splash of water or a minimal amount of oil if desired.

  • 3

    Sauté the chopped onion, minced garlic, and grated ginger until fragrant and softened, about 3-4 minutes.

  • 4

    Stir in the curry powder and let it toast for a minute to release its aroma.

  • 5

    Add the tofu cubes, chickpeas, and cooked lentils to the pan, stirring to coat them with the spices.

  • 6

    Pour in the lite coconut milk and crushed tomatoes, stirring well to combine.

  • 7

    Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, allowing the flavors to meld. If the stew seems too thick, add a splash of water.

  • 8

    Just before serving, fold in the fresh spinach and allow it to wilt.

  • 9

    Season with salt and pepper to taste. Serve hot and enjoy your creamy coconut curry chickpea stew.