Name: Creamy Coconut Curry Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Chickpeas (canned, rinsed); 200 grams Firm Tofu; 0.25 cup Light Coconut Milk; 1 medium Tomato; 1 cup Spinach; 0.5 medium Onion; 2 cloves Garlic; 1 tsp Olive Oil; 1 tsp Curry Powder; 1 tsp Fresh Ginger, grated; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chickpea Stew

A warming, aromatic stew that melds tender chickpeas and cubes of firm tofu in a fragrant coconut curry broth with fresh tomatoes, spinach, and a hint of ginger. Perfect for a hearty meal that satisfies both your taste buds and nutritional goals.

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NUTRITION

Protein

35.0g

Fat

22.2g

Carbs

54.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (canned, rinsed)

200 grams Firm Tofu

0.25 cup Light Coconut Milk

1 medium Tomato

1 cup Spinach

0.5 medium Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Curry Powder

1 tsp Fresh Ginger, grated

Salt and Pepper to taste

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PREPARATION

1
Heat olive oil in a medium pot over medium heat.
2
Add chopped half onion, minced garlic, and grated ginger. Sauté until softened and aromatic, about 2-3 minutes.
3
Stir in the curry powder and toast for an additional minute.
4
Add the drained chickpeas and cubed firm tofu to the pot, gently stirring to coat them with the spices.
5
Pour in the light coconut milk and add chopped tomato. Bring the mixture to a simmer.
6
Allow the stew to simmer for about 8-10 minutes so that the flavors blend. If using any liquid, add a splash of water as needed.
7
Stir in the spinach at the end and cook for another 1-2 minutes until wilted.
8
Season with salt and pepper to taste, and serve warm.