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 warm and comforting bowl of creamy coconut curry chickpea stew adorned with tender chickpeas, silky tofu, and vibrant edamame, all simmered in a fragrant blend of coconut milk, tomatoes, and aromatic spices. This hearty stew delivers a balanced medley of flavors with a subtle kick of curry and ginger, perfect for a satisfying meal at any time of day.

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NUTRITION

568kcal
Protein
33.2g
Fat
19.4g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

0.5 cup firm Tofu (126g)

0.33 cup shelled Edamame (50g)

0.5 cup light Coconut Milk (120g)

0.5 cup diced Tomatoes (125g)

1 cup fresh Spinach (30g)

0.25 medium Yellow Onion (40g)

2 cloves Garlic (6g)

1 teaspoon fresh Ginger (2g)

1 teaspoon Curry Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    In a medium pot, heat a dry pan over medium heat and sauté the chopped onion, garlic, and grated ginger until softened and fragrant.

  • 2

    Add the curry powder to the vegetables and stir for another minute to release its aroma.

  • 3

    Incorporate the diced tomatoes and light coconut milk, stirring to combine well with the spices.

  • 4

    Gently add the cooked chickpeas, firm tofu (cubed), and shelled edamame into the pot.

  • 5

    Bring the mixture to a simmer and let it cook for 8-10 minutes so the flavors blend.

  • 6

    Fold in the fresh spinach and cook for an additional 2 minutes until just wilted.

  • 7

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

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 warm and comforting bowl of creamy coconut curry chickpea stew adorned with tender chickpeas, silky tofu, and vibrant edamame, all simmered in a fragrant blend of coconut milk, tomatoes, and aromatic spices. This hearty stew delivers a balanced medley of flavors with a subtle kick of curry and ginger, perfect for a satisfying meal at any time of day.

NUTRITION

568kcal
Protein
33.2g
Fat
19.4g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

0.5 cup firm Tofu (126g)

0.33 cup shelled Edamame (50g)

0.5 cup light Coconut Milk (120g)

0.5 cup diced Tomatoes (125g)

1 cup fresh Spinach (30g)

0.25 medium Yellow Onion (40g)

2 cloves Garlic (6g)

1 teaspoon fresh Ginger (2g)

1 teaspoon Curry Powder

Salt & Pepper to taste

PREPARATION

  • 1

    In a medium pot, heat a dry pan over medium heat and sauté the chopped onion, garlic, and grated ginger until softened and fragrant.

  • 2

    Add the curry powder to the vegetables and stir for another minute to release its aroma.

  • 3

    Incorporate the diced tomatoes and light coconut milk, stirring to combine well with the spices.

  • 4

    Gently add the cooked chickpeas, firm tofu (cubed), and shelled edamame into the pot.

  • 5

    Bring the mixture to a simmer and let it cook for 8-10 minutes so the flavors blend.

  • 6

    Fold in the fresh spinach and cook for an additional 2 minutes until just wilted.

  • 7

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