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 vibrant and warming stew that bursts with bold spices, creamy coconut flavor, and hearty chickpeas. This comforting dish blends tender tofu, aromatic ginger and garlic with a rich coconut curry broth, balanced by sweet tomato and fresh spinach for a satisfying meal any time of day.

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NUTRITION

580kcal
Protein
35.5g
Fat
15.4g
Carbs
86.7g

SERVINGS

1 serving

INGREDIENTS

1.4 cups canned chickpeas (224g, drained)

125g extra firm tofu, cubed

1/4 cup light coconut milk (60ml)

1 small onion, chopped (70g)

2 garlic cloves, minced

1 tsp fresh ginger, grated

1/2 cup diced tomatoes (120g, no salt added)

1 cup fresh spinach (30g)

1/2 cup low sodium vegetable broth (120ml)

1 tbsp curry powder

1/2 tsp ground turmeric

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned. Cut the tofu into small cubes.

  • 2

    Finely chop the small onion, mince the garlic, and grate the ginger.

  • 3

    In a large saucepan, heat the pan using a non-stick spray or a splash of water for minimal sticking. Sauté the onion, garlic, and ginger over medium heat until the onion softens, about 3-4 minutes.

  • 4

    Stir in the curry powder and turmeric, toasting the spices lightly for 1 minute to enhance their flavors.

  • 5

    Add the chickpeas, tofu, diced tomatoes, and vegetable broth to the pan. Stir to combine.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow the stew to cook for 8-10 minutes so the flavors meld.

  • 7

    Fold in the fresh spinach and continue to simmer until the spinach wilts, about 2 minutes.

  • 8

    Season with salt and pepper to taste, then serve warm. Enjoy this hearty and aromatic stew as a comforting meal any time of 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

Enjoy a vibrant and warming stew that bursts with bold spices, creamy coconut flavor, and hearty chickpeas. This comforting dish blends tender tofu, aromatic ginger and garlic with a rich coconut curry broth, balanced by sweet tomato and fresh spinach for a satisfying meal any time of day.

NUTRITION

580kcal
Protein
35.5g
Fat
15.4g
Carbs
86.7g

SERVINGS

1 serving

INGREDIENTS

1.4 cups canned chickpeas (224g, drained)

125g extra firm tofu, cubed

1/4 cup light coconut milk (60ml)

1 small onion, chopped (70g)

2 garlic cloves, minced

1 tsp fresh ginger, grated

1/2 cup diced tomatoes (120g, no salt added)

1 cup fresh spinach (30g)

1/2 cup low sodium vegetable broth (120ml)

1 tbsp curry powder

1/2 tsp ground turmeric

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned. Cut the tofu into small cubes.

  • 2

    Finely chop the small onion, mince the garlic, and grate the ginger.

  • 3

    In a large saucepan, heat the pan using a non-stick spray or a splash of water for minimal sticking. Sauté the onion, garlic, and ginger over medium heat until the onion softens, about 3-4 minutes.

  • 4

    Stir in the curry powder and turmeric, toasting the spices lightly for 1 minute to enhance their flavors.

  • 5

    Add the chickpeas, tofu, diced tomatoes, and vegetable broth to the pan. Stir to combine.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow the stew to cook for 8-10 minutes so the flavors meld.

  • 7

    Fold in the fresh spinach and continue to simmer until the spinach wilts, about 2 minutes.

  • 8

    Season with salt and pepper to taste, then serve warm. Enjoy this hearty and aromatic stew as a comforting meal any time of day.