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 warming, aromatic stew that blends tender chickpeas with silky tofu in a creamy coconut curry broth, brightened with fresh tomatoes, spinach, and a hint of nutritional yeast for an extra boost of umami and protein. Perfect for a comforting dinner that satisfies both your taste buds and nutritional goals.

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NUTRITION

573kcal
Protein
34.7g
Fat
22.1g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (125g)

1 cup Baby Spinach (30g)

1/4 medium Onion (30g)

1 Garlic Clove

1 tsp Olive Oil

1 tbsp Nutritional Yeast

1 tsp Curry Powder

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and grated fresh ginger, sautéing until the onion becomes translucent and aromatic.

  • 2

    Stir in the curry powder and let it toast briefly to release its spices.

  • 3

    Add the cooked chickpeas and gently stir to coat them in the spices. Pour in the light coconut milk and diced tomatoes, stirring well to mix the flavors.

  • 4

    Crumble the firm tofu into the pot and allow the stew to simmer for 5-7 minutes, letting the tofu absorb the curry flavors.

  • 5

    Fold in the baby spinach and let it wilt into the stew. Stir in the nutritional yeast for an extra boost of umami and protein.

  • 6

    Simmer for another 2 minutes until all the ingredients are heated through and the flavors meld together.

  • 7

    Taste and adjust seasoning if needed. Serve warm, 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

Enjoy a warming, aromatic stew that blends tender chickpeas with silky tofu in a creamy coconut curry broth, brightened with fresh tomatoes, spinach, and a hint of nutritional yeast for an extra boost of umami and protein. Perfect for a comforting dinner that satisfies both your taste buds and nutritional goals.

NUTRITION

573kcal
Protein
34.7g
Fat
22.1g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (125g)

1 cup Baby Spinach (30g)

1/4 medium Onion (30g)

1 Garlic Clove

1 tsp Olive Oil

1 tbsp Nutritional Yeast

1 tsp Curry Powder

1 tsp Fresh Ginger

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and grated fresh ginger, sautéing until the onion becomes translucent and aromatic.

  • 2

    Stir in the curry powder and let it toast briefly to release its spices.

  • 3

    Add the cooked chickpeas and gently stir to coat them in the spices. Pour in the light coconut milk and diced tomatoes, stirring well to mix the flavors.

  • 4

    Crumble the firm tofu into the pot and allow the stew to simmer for 5-7 minutes, letting the tofu absorb the curry flavors.

  • 5

    Fold in the baby spinach and let it wilt into the stew. Stir in the nutritional yeast for an extra boost of umami and protein.

  • 6

    Simmer for another 2 minutes until all the ingredients are heated through and the flavors meld together.

  • 7

    Taste and adjust seasoning if needed. Serve warm, and enjoy your creamy coconut curry chickpea stew!