Name: Creamy Coconut Curry Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked chickpeas (164g); 150g extra-firm tofu, cubed; 100 ml light coconut milk; 1 medium tomato, diced; 1 small onion, diced; 2 garlic cloves, minced; 1 cup baby spinach; 0.5 tsp olive oil; 0.5 tsp curry powder; 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

Enjoy a vibrant, comforting stew where tender chickpeas and cubes of extra-firm tofu are simmered in a fragrant coconut curry broth with fresh tomatoes, onions, garlic, and spinach. This dish offers a rich, creamy texture balanced by the warmth of curry spices, creating a wholesome meal perfect for breakfast, lunch, or dinner.

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NUTRITION

Protein

33.9g

Fat

17.6g

Carbs

66.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

150g extra-firm tofu, cubed

100 ml light coconut milk

1 medium tomato, diced

1 small onion, diced

2 garlic cloves, minced

1 cup baby spinach

0.5 tsp olive oil

0.5 tsp curry powder

Salt and pepper to taste

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PREPARATION

1
Heat the olive oil in a medium saucepan over medium heat.
2
Add the diced onion and minced garlic; sauté until the onion becomes translucent and fragrant.
3
Stir in the curry powder and let it toast briefly to release its aroma.
4
Add the cubed tofu and cook for 2-3 minutes, gently stirring to let it absorb the flavors.
5
Pour in the light coconut milk and add the cooked chickpeas. Stir to combine the ingredients.
6
Add the diced tomato and bring the mixture to a simmer. Allow it to cook for about 5-7 minutes so the flavors meld together.
7
Fold in the baby spinach and cook until just wilted, about 1-2 minutes.
8
Season with salt and pepper to taste before serving.