Chickpea Creamy Coconut Curry Stew

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

Chickpea Creamy Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Chickpea Creamy Coconut Curry Stew

Enjoy a warming bowl of Chickpea Creamy Coconut Curry Stew that blends the nutty essence of chickpeas with the rich creaminess of light coconut milk and aromatic spices. This vibrant stew features tender cubes of extra-firm tofu, lightly sautéed with a medley of fresh vegetables like a hint of sweet onion, garlic, and tomato, accented with ginger and curry spices. The result is a satisfying, flavor-packed dish perfect for any mealtime.

Try 7 days free, then $12.99 / mo.

NUTRITION

558kcal
Protein
33.9g
Fat
15.7g
Carbs
73.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (drained)

150 grams extra-firm tofu

1/3 cup light coconut milk

1/2 medium onion, sliced

2 garlic cloves, minced

1/2 medium tomato, chopped

1 cup raw spinach

1-inch fresh ginger, grated

1 tsp curry powder

1/2 tsp turmeric

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the chickpeas. Cut the extra-firm tofu into cubes.

  • 2

    Heat a nonstick saucepan over medium heat. Add the sliced half onion and minced garlic; sauté until softened.

  • 3

    Stir in the grated ginger, then add the curry powder and turmeric to toast the spices for about 30 seconds.

  • 4

    Add the tofu cubes and gently stir to coat with the spices.

  • 5

    Pour in the chickpeas and light coconut milk. Bring the mixture to a simmer.

  • 6

    Add the chopped tomato and raw spinach, then season with salt and pepper. Let the stew simmer for 5-7 minutes until the flavors meld and the spinach wilts.

  • 7

    Taste and adjust seasoning if needed. Serve warm as a hearty, flavorful meal.

Chickpea Creamy Coconut Curry Stew

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

Chickpea Creamy Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Chickpea Creamy Coconut Curry Stew

Enjoy a warming bowl of Chickpea Creamy Coconut Curry Stew that blends the nutty essence of chickpeas with the rich creaminess of light coconut milk and aromatic spices. This vibrant stew features tender cubes of extra-firm tofu, lightly sautéed with a medley of fresh vegetables like a hint of sweet onion, garlic, and tomato, accented with ginger and curry spices. The result is a satisfying, flavor-packed dish perfect for any mealtime.

NUTRITION

558kcal
Protein
33.9g
Fat
15.7g
Carbs
73.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (drained)

150 grams extra-firm tofu

1/3 cup light coconut milk

1/2 medium onion, sliced

2 garlic cloves, minced

1/2 medium tomato, chopped

1 cup raw spinach

1-inch fresh ginger, grated

1 tsp curry powder

1/2 tsp turmeric

Salt and pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas. Cut the extra-firm tofu into cubes.

  • 2

    Heat a nonstick saucepan over medium heat. Add the sliced half onion and minced garlic; sauté until softened.

  • 3

    Stir in the grated ginger, then add the curry powder and turmeric to toast the spices for about 30 seconds.

  • 4

    Add the tofu cubes and gently stir to coat with the spices.

  • 5

    Pour in the chickpeas and light coconut milk. Bring the mixture to a simmer.

  • 6

    Add the chopped tomato and raw spinach, then season with salt and pepper. Let the stew simmer for 5-7 minutes until the flavors meld and the spinach wilts.

  • 7

    Taste and adjust seasoning if needed. Serve warm as a hearty, flavorful meal.