Creamy Chickpea Coconut Curry Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

A warm, comforting stew bursting with creamy coconut, aromatic spices, and tender chickpeas paired with protein-packed tofu and fresh spinach. This vibrant curry offers a delightful balance of textures and flavors, making it an ideal meal for any time of day.

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NUTRITION

589kcal
Protein
32.1g
Fat
20.5g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

3/4 cup Light Coconut Milk

175 grams Firm Tofu, cubed

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/2 medium Yellow Onion (sliced)

2 cloves Garlic, minced

1 tsp Fresh Ginger, minced

1 tsp Curry Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and lightly spray with cooking spray if desired.

  • 2

    Sauté the sliced onion, minced garlic, and minced ginger until the onion becomes translucent and fragrant.

  • 3

    Add the curry powder and stir for about 30 seconds to bloom the spices.

  • 4

    Stir in the chickpeas and gently toss to coat with the spices.

  • 5

    Pour in the light coconut milk and add the diced tomatoes. Bring the mixture to a gentle simmer.

  • 6

    Add the cubed tofu and allow the stew to simmer for about 8-10 minutes so the tofu absorbs the flavors.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 8

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

Creamy Chickpea Coconut Curry Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

A warm, comforting stew bursting with creamy coconut, aromatic spices, and tender chickpeas paired with protein-packed tofu and fresh spinach. This vibrant curry offers a delightful balance of textures and flavors, making it an ideal meal for any time of day.

NUTRITION

589kcal
Protein
32.1g
Fat
20.5g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

3/4 cup Light Coconut Milk

175 grams Firm Tofu, cubed

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/2 medium Yellow Onion (sliced)

2 cloves Garlic, minced

1 tsp Fresh Ginger, minced

1 tsp Curry Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and lightly spray with cooking spray if desired.

  • 2

    Sauté the sliced onion, minced garlic, and minced ginger until the onion becomes translucent and fragrant.

  • 3

    Add the curry powder and stir for about 30 seconds to bloom the spices.

  • 4

    Stir in the chickpeas and gently toss to coat with the spices.

  • 5

    Pour in the light coconut milk and add the diced tomatoes. Bring the mixture to a gentle simmer.

  • 6

    Add the cubed tofu and allow the stew to simmer for about 8-10 minutes so the tofu absorbs the flavors.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 8

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