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 comforting and aromatic stew featuring tender chickpeas and cubes of extra-firm tofu simmered in a fragrant coconut curry broth, with the added freshness of spinach, tomatoes, and a hint of ginger and garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

577kcal
Protein
34.2g
Fat
20.9g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (240g)

200g Extra-Firm Tofu

1/3 cup Light Coconut Milk (80g)

1/2 cup Diced Tomatoes (120g)

1 cup Spinach (30g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

1 teaspoon Fresh Ginger (2g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Curry Powder (2.3g)

1 pinch Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Sauté the chopped onion, garlic, and grated ginger until they are fragrant and the onion becomes translucent.

  • 3

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

  • 4

    Mix in the diced tomatoes and let the mixture simmer for 2 minutes.

  • 5

    Add the chickpeas and gently fold in the tofu cubes. Stir to combine all the ingredients.

  • 6

    Pour in the light coconut milk and bring the stew to a simmer. Allow it to cook for 5-7 minutes so the flavors meld together.

  • 7

    Stir in the spinach until just wilted, then season with a pinch of salt.

  • 8

    Serve hot and enjoy your hearty, comforting, and protein-packed 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

Enjoy a comforting and aromatic stew featuring tender chickpeas and cubes of extra-firm tofu simmered in a fragrant coconut curry broth, with the added freshness of spinach, tomatoes, and a hint of ginger and garlic.

NUTRITION

577kcal
Protein
34.2g
Fat
20.9g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (240g)

200g Extra-Firm Tofu

1/3 cup Light Coconut Milk (80g)

1/2 cup Diced Tomatoes (120g)

1 cup Spinach (30g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

1 teaspoon Fresh Ginger (2g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Curry Powder (2.3g)

1 pinch Salt

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Sauté the chopped onion, garlic, and grated ginger until they are fragrant and the onion becomes translucent.

  • 3

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

  • 4

    Mix in the diced tomatoes and let the mixture simmer for 2 minutes.

  • 5

    Add the chickpeas and gently fold in the tofu cubes. Stir to combine all the ingredients.

  • 6

    Pour in the light coconut milk and bring the stew to a simmer. Allow it to cook for 5-7 minutes so the flavors meld together.

  • 7

    Stir in the spinach until just wilted, then season with a pinch of salt.

  • 8

    Serve hot and enjoy your hearty, comforting, and protein-packed coconut curry chickpea stew.