Hearty Coconut Curry Chickpea Stew

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

Hearty Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Hearty Coconut Curry Chickpea Stew

Enjoy a warming, aromatic stew featuring tender chickpeas and cubes of extra-firm tofu simmered in a light coconut curry sauce with fresh spinach and diced tomatoes. Each spoonful bursts with the fragrant blend of curry spices, garlic, and onion, making it a satisfying meal for any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

546kcal
Protein
33.5g
Fat
20.9g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200 grams Extra-Firm Tofu

1/4 cup Light Coconut Milk (60g)

1 cup Baby Spinach (30g)

1/2 cup Diced Tomatoes (90g)

1/4 medium Onion (25g)

2 cloves Garlic (6g)

1 tsp Curry Powder

1/2 tsp Ground Ginger

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a medium-sized pot over medium heat and add a splash of water or a light oil spray if desired.

  • 2

    Sauté the finely chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in the curry powder and ground ginger, and toast for an additional 30 seconds to bring out their flavor.

  • 4

    Add the drained cooked chickpeas and stir to coat them in the spices.

  • 5

    Gently add the diced Extra-Firm Tofu (cut into cubes) and allow it to warm for a minute.

  • 6

    Pour in the light coconut milk and diced tomatoes; stir to combine.

  • 7

    Bring the mixture to a simmer and let it cook for about 5 minutes to meld the flavors.

  • 8

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

  • 9

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

Hearty Coconut Curry Chickpea Stew

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

Hearty Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Hearty Coconut Curry Chickpea Stew

Enjoy a warming, aromatic stew featuring tender chickpeas and cubes of extra-firm tofu simmered in a light coconut curry sauce with fresh spinach and diced tomatoes. Each spoonful bursts with the fragrant blend of curry spices, garlic, and onion, making it a satisfying meal for any time of the day.

NUTRITION

546kcal
Protein
33.5g
Fat
20.9g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200 grams Extra-Firm Tofu

1/4 cup Light Coconut Milk (60g)

1 cup Baby Spinach (30g)

1/2 cup Diced Tomatoes (90g)

1/4 medium Onion (25g)

2 cloves Garlic (6g)

1 tsp Curry Powder

1/2 tsp Ground Ginger

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a medium-sized pot over medium heat and add a splash of water or a light oil spray if desired.

  • 2

    Sauté the finely chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in the curry powder and ground ginger, and toast for an additional 30 seconds to bring out their flavor.

  • 4

    Add the drained cooked chickpeas and stir to coat them in the spices.

  • 5

    Gently add the diced Extra-Firm Tofu (cut into cubes) and allow it to warm for a minute.

  • 6

    Pour in the light coconut milk and diced tomatoes; stir to combine.

  • 7

    Bring the mixture to a simmer and let it cook for about 5 minutes to meld the flavors.

  • 8

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

  • 9

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