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, hearty stew bursting with flavors from aromatic spices, creamy light coconut milk, and protein-rich chickpeas and tofu. This comforting dish is perfect for any meal, bringing warmth and a delightful curry aroma to your table.

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NUTRITION

512kcal
Protein
33.6g
Fat
16.5g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

150 grams Extra Firm Tofu

0.33 cup Light Coconut Milk (80g)

0.5 medium Yellow Onion (55g)

2 Garlic Cloves (12g)

0.5 cup Diced Tomato (120g)

1 cup Fresh Spinach (30g)

1 tsp Curry Powder

1 tsp Ground Turmeric

0.5 tsp Ground Ginger

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pot over medium heat and lightly spray with cooking spray or use minimal oil if desired.

  • 2

    Add the chopped half onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant.

  • 3

    Stir in the curry powder, ground turmeric, and ground ginger. Toast the spices for about 30 seconds to bring out their aromas.

  • 4

    Add the diced tomato and cook for another 2 minutes until they begin to soften.

  • 5

    Gently cube the extra firm tofu and add it along with the cooked chickpeas to the pot. Stir to combine with the spices and vegetables.

  • 6

    Pour in the light coconut milk and add a splash of water if a thinner consistency is preferred. Bring the stew to a gentle simmer.

  • 7

    Let it simmer for 8-10 minutes to allow the flavors to meld, stirring occasionally.

  • 8

    Stir in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.

  • 9

    Serve hot and enjoy this nourishing, protein-packed curry stew at any meal 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

A vibrant, hearty stew bursting with flavors from aromatic spices, creamy light coconut milk, and protein-rich chickpeas and tofu. This comforting dish is perfect for any meal, bringing warmth and a delightful curry aroma to your table.

NUTRITION

512kcal
Protein
33.6g
Fat
16.5g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

150 grams Extra Firm Tofu

0.33 cup Light Coconut Milk (80g)

0.5 medium Yellow Onion (55g)

2 Garlic Cloves (12g)

0.5 cup Diced Tomato (120g)

1 cup Fresh Spinach (30g)

1 tsp Curry Powder

1 tsp Ground Turmeric

0.5 tsp Ground Ginger

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pot over medium heat and lightly spray with cooking spray or use minimal oil if desired.

  • 2

    Add the chopped half onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant.

  • 3

    Stir in the curry powder, ground turmeric, and ground ginger. Toast the spices for about 30 seconds to bring out their aromas.

  • 4

    Add the diced tomato and cook for another 2 minutes until they begin to soften.

  • 5

    Gently cube the extra firm tofu and add it along with the cooked chickpeas to the pot. Stir to combine with the spices and vegetables.

  • 6

    Pour in the light coconut milk and add a splash of water if a thinner consistency is preferred. Bring the stew to a gentle simmer.

  • 7

    Let it simmer for 8-10 minutes to allow the flavors to meld, stirring occasionally.

  • 8

    Stir in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.

  • 9

    Serve hot and enjoy this nourishing, protein-packed curry stew at any meal of the day.