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 hearty, aromatic stew combining tender chickpeas and silky tofu in a rich light coconut milk infused with warm curry spices. This vibrant dish is enriched with fresh spinach, onions, and garlic, offering a comforting blend of creamy textures and vibrant flavors that make every spoonful a satisfying experience.

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NUTRITION

600kcal
Protein
36.3g
Fat
22.9g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

1/2 cup Light Coconut Milk (120g)

1 tsp Coconut Oil

1 small Yellow Onion

3 cloves Garlic

1 tbsp Curry Powder

1/2 cup Diced Tomatoes

2 cups Baby Spinach

1/2 tsp Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a teaspoon of coconut oil in a large pot over medium heat.

  • 2

    Sauté the chopped yellow onion until softened and translucent.

  • 3

    Add minced garlic and curry powder, stirring for about 1 minute until fragrant.

  • 4

    Cube the firm tofu and add it along with the chickpeas to the pot, lightly stirring to coat with the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, then sprinkle in the turmeric, salt, and pepper.

  • 6

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

  • 7

    Stir in the baby spinach and allow it to wilt into the stew.

  • 8

    Taste and adjust seasonings as needed, 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

Enjoy a hearty, aromatic stew combining tender chickpeas and silky tofu in a rich light coconut milk infused with warm curry spices. This vibrant dish is enriched with fresh spinach, onions, and garlic, offering a comforting blend of creamy textures and vibrant flavors that make every spoonful a satisfying experience.

NUTRITION

600kcal
Protein
36.3g
Fat
22.9g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

1/2 cup Light Coconut Milk (120g)

1 tsp Coconut Oil

1 small Yellow Onion

3 cloves Garlic

1 tbsp Curry Powder

1/2 cup Diced Tomatoes

2 cups Baby Spinach

1/2 tsp Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a teaspoon of coconut oil in a large pot over medium heat.

  • 2

    Sauté the chopped yellow onion until softened and translucent.

  • 3

    Add minced garlic and curry powder, stirring for about 1 minute until fragrant.

  • 4

    Cube the firm tofu and add it along with the chickpeas to the pot, lightly stirring to coat with the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, then sprinkle in the turmeric, salt, and pepper.

  • 6

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

  • 7

    Stir in the baby spinach and allow it to wilt into the stew.

  • 8

    Taste and adjust seasonings as needed, then serve warm.