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, creamy coconut curry chickpea stew enriched with protein-packed tofu and hearty quinoa. This comforting dish blends aromatic spices with tender chickpeas and vibrant spinach for a balanced meal that delights the senses. A versatile bowl perfect for breakfast, lunch, or dinner.

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NUTRITION

605kcal
Protein
36.6g
Fat
18.1g
Carbs
84.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas

4 ounces extra firm tofu

1/2 cup cooked quinoa

1/4 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/4 medium red onion

1 garlic clove

1 tsp fresh ginger

1 tbsp curry powder

Salt and black pepper to taste

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PREPARATION

  • 1

    Heat a large saucepan over medium heat and add a splash of water or a drizzle of your preferred cooking oil if desired.

  • 2

    Sauté the finely chopped red onion, garlic, and grated ginger until softened and fragrant.

  • 3

    Stir in the curry powder and toast for about 30 seconds to bloom its flavor.

  • 4

    Add the diced tomatoes and light coconut milk, stirring to combine the spices with the liquid.

  • 5

    Mix in the drained chickpeas and cut the extra firm tofu into cubes before adding them to the pan.

  • 6

    Allow the stew to simmer for 8-10 minutes so the flavors meld together.

  • 7

    Gently fold in the cooked quinoa and fresh spinach, cooking just until the spinach wilts.

  • 8

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

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, creamy coconut curry chickpea stew enriched with protein-packed tofu and hearty quinoa. This comforting dish blends aromatic spices with tender chickpeas and vibrant spinach for a balanced meal that delights the senses. A versatile bowl perfect for breakfast, lunch, or dinner.

NUTRITION

605kcal
Protein
36.6g
Fat
18.1g
Carbs
84.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas

4 ounces extra firm tofu

1/2 cup cooked quinoa

1/4 cup light coconut milk

1/2 cup diced tomatoes

1 cup fresh spinach

1/4 medium red onion

1 garlic clove

1 tsp fresh ginger

1 tbsp curry powder

Salt and black pepper to taste

PREPARATION

  • 1

    Heat a large saucepan over medium heat and add a splash of water or a drizzle of your preferred cooking oil if desired.

  • 2

    Sauté the finely chopped red onion, garlic, and grated ginger until softened and fragrant.

  • 3

    Stir in the curry powder and toast for about 30 seconds to bloom its flavor.

  • 4

    Add the diced tomatoes and light coconut milk, stirring to combine the spices with the liquid.

  • 5

    Mix in the drained chickpeas and cut the extra firm tofu into cubes before adding them to the pan.

  • 6

    Allow the stew to simmer for 8-10 minutes so the flavors meld together.

  • 7

    Gently fold in the cooked quinoa and fresh spinach, cooking just until the spinach wilts.

  • 8

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