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

Savor this vibrant and comforting stew featuring creamy light coconut milk, tender chickpeas, and extra firm tofu, brought together with an aromatic blend of curry spices, tangy diced tomatoes, and fresh spinach. The addition of nutritional yeast gives an extra boost of protein and a cheesy, umami finish that delights the palate.

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NUTRITION

548kcal
Protein
35.8g
Fat
21.2g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked chickpeas (123g)

150g extra firm tofu

1/2 cup light coconut milk (120g)

2 tbsp nutritional yeast (16g)

1 cup fresh spinach

1/2 cup diced tomatoes (120g)

1/2 yellow onion (55g)

2 garlic cloves

1 tsp fresh ginger

1 tsp curry powder

1 tsp ground cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned. Cut the extra firm tofu into small cubes.

  • 2

    Dice the onion, mince the garlic, and mince the ginger. Prepare the diced tomatoes and wash the fresh spinach.

  • 3

    In a large pot, heat a small amount of water or light oil over medium heat. Add the onion, garlic, and ginger; sauté until the onions become translucent.

  • 4

    Stir in the curry powder and ground cumin, allowing the spices to bloom for about 30 seconds.

  • 5

    Add the cubed tofu and chickpeas to the pot and gently stir to coat them with the spices.

  • 6

    Pour in the light coconut milk and diced tomatoes. Bring the mixture to a simmer and cook for 5 to 7 minutes so the flavors meld.

  • 7

    Fold in the fresh spinach and nutritional yeast, cooking just until the spinach wilts, about 2 minutes.

  • 8

    Season the stew with salt and pepper to taste. Serve hot and enjoy this hearty, protein-enriched, 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

Savor this vibrant and comforting stew featuring creamy light coconut milk, tender chickpeas, and extra firm tofu, brought together with an aromatic blend of curry spices, tangy diced tomatoes, and fresh spinach. The addition of nutritional yeast gives an extra boost of protein and a cheesy, umami finish that delights the palate.

NUTRITION

548kcal
Protein
35.8g
Fat
21.2g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked chickpeas (123g)

150g extra firm tofu

1/2 cup light coconut milk (120g)

2 tbsp nutritional yeast (16g)

1 cup fresh spinach

1/2 cup diced tomatoes (120g)

1/2 yellow onion (55g)

2 garlic cloves

1 tsp fresh ginger

1 tsp curry powder

1 tsp ground cumin

Salt and pepper to taste

PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned. Cut the extra firm tofu into small cubes.

  • 2

    Dice the onion, mince the garlic, and mince the ginger. Prepare the diced tomatoes and wash the fresh spinach.

  • 3

    In a large pot, heat a small amount of water or light oil over medium heat. Add the onion, garlic, and ginger; sauté until the onions become translucent.

  • 4

    Stir in the curry powder and ground cumin, allowing the spices to bloom for about 30 seconds.

  • 5

    Add the cubed tofu and chickpeas to the pot and gently stir to coat them with the spices.

  • 6

    Pour in the light coconut milk and diced tomatoes. Bring the mixture to a simmer and cook for 5 to 7 minutes so the flavors meld.

  • 7

    Fold in the fresh spinach and nutritional yeast, cooking just until the spinach wilts, about 2 minutes.

  • 8

    Season the stew with salt and pepper to taste. Serve hot and enjoy this hearty, protein-enriched, creamy coconut curry chickpea stew.