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 vibrant, aromatic stew featuring tender chickpeas and hearty tofu simmered in a creamy, spiced coconut curry broth. Fresh tomatoes, spinach, and fragrant spices meld together for a deliciously satisfying dish that warms the soul and nourishes the body.

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NUTRITION

606kcal
Protein
38.7g
Fat
22.9g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, cooked (164g)

200 grams Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (125g)

1 cup Spinach (30g)

1/2 medium Onion (50g)

2 cloves Garlic (6g)

1 tbsp Curry Powder

1/2 tsp Ground Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a large pot over medium heat and add a splash of water or a light vegetable broth to sauté the chopped onion and minced garlic until softened.

  • 2

    Add the curry powder and ground turmeric to the pot, stirring for about 1 minute to release the spices’ aromas.

  • 3

    Stir in the diced tomatoes and light coconut milk, then bring the mixture to a gentle simmer.

  • 4

    Gently fold in the cooked chickpeas and cubed tofu, ensuring they are well-coated with the curry broth.

  • 5

    Allow the stew to simmer for 8-10 minutes so the flavors meld, then add the fresh spinach and cook until just wilted.

  • 6

    Season with salt and pepper to taste. Adjust spices if needed.

  • 7

    Serve this heartwarming stew hot, garnished with extra cilantro if desired.

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 vibrant, aromatic stew featuring tender chickpeas and hearty tofu simmered in a creamy, spiced coconut curry broth. Fresh tomatoes, spinach, and fragrant spices meld together for a deliciously satisfying dish that warms the soul and nourishes the body.

NUTRITION

606kcal
Protein
38.7g
Fat
22.9g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, cooked (164g)

200 grams Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (125g)

1 cup Spinach (30g)

1/2 medium Onion (50g)

2 cloves Garlic (6g)

1 tbsp Curry Powder

1/2 tsp Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a large pot over medium heat and add a splash of water or a light vegetable broth to sauté the chopped onion and minced garlic until softened.

  • 2

    Add the curry powder and ground turmeric to the pot, stirring for about 1 minute to release the spices’ aromas.

  • 3

    Stir in the diced tomatoes and light coconut milk, then bring the mixture to a gentle simmer.

  • 4

    Gently fold in the cooked chickpeas and cubed tofu, ensuring they are well-coated with the curry broth.

  • 5

    Allow the stew to simmer for 8-10 minutes so the flavors meld, then add the fresh spinach and cook until just wilted.

  • 6

    Season with salt and pepper to taste. Adjust spices if needed.

  • 7

    Serve this heartwarming stew hot, garnished with extra cilantro if desired.