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

A warming, hearty stew that blends the nutty flavor of tempeh with tender chickpeas in a velvety coconut curry sauce enhanced with tomatoes, spinach, and aromatic spices. This vibrant dish is perfect for a cozy dinner, offering a comforting balance of creamy texture and mildly spicy, savory notes.

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NUTRITION

551kcal
Protein
34.4g
Fat
24g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

2/3 cup Chickpeas (~110g)

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Onion

1 cup Spinach

1 Garlic Clove

1 tsp Curry Powder

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Dice the onion and garlic finely. Cut the tempeh into small cubes.

  • 2

    In a medium pot, sauté the onion and garlic over medium heat until softened.

  • 3

    Add the tempeh cubes and sauté for 3-4 minutes until they start to brown lightly.

  • 4

    Stir in the curry powder and ground cumin, coating the tempeh evenly with the spices.

  • 5

    Pour in the light coconut milk and add the diced tomatoes, stirring well to combine.

  • 6

    Add the chickpeas and let the stew simmer for about 10 minutes, allowing the flavors to meld.

  • 7

    Fold in the spinach and stir until it wilts, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Serve the stew warm, enjoying the creamy, aromatic blend of flavors.

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

A warming, hearty stew that blends the nutty flavor of tempeh with tender chickpeas in a velvety coconut curry sauce enhanced with tomatoes, spinach, and aromatic spices. This vibrant dish is perfect for a cozy dinner, offering a comforting balance of creamy texture and mildly spicy, savory notes.

NUTRITION

551kcal
Protein
34.4g
Fat
24g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

2/3 cup Chickpeas (~110g)

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Onion

1 cup Spinach

1 Garlic Clove

1 tsp Curry Powder

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Dice the onion and garlic finely. Cut the tempeh into small cubes.

  • 2

    In a medium pot, sauté the onion and garlic over medium heat until softened.

  • 3

    Add the tempeh cubes and sauté for 3-4 minutes until they start to brown lightly.

  • 4

    Stir in the curry powder and ground cumin, coating the tempeh evenly with the spices.

  • 5

    Pour in the light coconut milk and add the diced tomatoes, stirring well to combine.

  • 6

    Add the chickpeas and let the stew simmer for about 10 minutes, allowing the flavors to meld.

  • 7

    Fold in the spinach and stir until it wilts, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Serve the stew warm, enjoying the creamy, aromatic blend of flavors.