Healthy Chickpea Coconut Curry Stew

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

Healthy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Healthy Chickpea Coconut Curry Stew

Savor a warming and aromatic stew featuring tender chickpeas and protein-rich firm tofu simmered in a light coconut curry sauce, enhanced with fresh ginger, garlic, and a burst of tomato and spinach. Enjoy this nourishing, balanced dish that's as satisfying as it is comforting.

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NUTRITION

610kcal
Protein
37.1g
Fat
23.3g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

8 ounces firm tofu

2 tbsp lite coconut milk

1/2 medium yellow onion

1 medium tomato

1 cup baby spinach

2 cloves garlic

1 tsp fresh ginger

1 tsp olive oil

1 tbsp curry powder

1/4 cup water

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, and press the tofu to remove excess moisture before cutting it into cubes.

  • 2

    Heat the olive oil in a medium saucepan over medium heat, then add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.

  • 3

    Stir in the curry powder and cook for another 30 seconds to release its aromatic spices.

  • 4

    Add the cubed tofu and chickpeas to the pan, stirring gently to coat them with the spices.

  • 5

    Pour in the lite coconut milk and water, then add the chopped tomato. Bring the mixture to a simmer.

  • 6

    Let the stew simmer for 8-10 minutes, allowing the flavors to meld and the tofu to warm through.

  • 7

    Just before serving, stir in the baby spinach until wilted.

  • 8

    Taste and adjust seasoning with salt and pepper as desired, then serve warm.

Healthy Chickpea Coconut Curry Stew

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

Healthy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Healthy Chickpea Coconut Curry Stew

Savor a warming and aromatic stew featuring tender chickpeas and protein-rich firm tofu simmered in a light coconut curry sauce, enhanced with fresh ginger, garlic, and a burst of tomato and spinach. Enjoy this nourishing, balanced dish that's as satisfying as it is comforting.

NUTRITION

610kcal
Protein
37.1g
Fat
23.3g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

8 ounces firm tofu

2 tbsp lite coconut milk

1/2 medium yellow onion

1 medium tomato

1 cup baby spinach

2 cloves garlic

1 tsp fresh ginger

1 tsp olive oil

1 tbsp curry powder

1/4 cup water

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, and press the tofu to remove excess moisture before cutting it into cubes.

  • 2

    Heat the olive oil in a medium saucepan over medium heat, then add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.

  • 3

    Stir in the curry powder and cook for another 30 seconds to release its aromatic spices.

  • 4

    Add the cubed tofu and chickpeas to the pan, stirring gently to coat them with the spices.

  • 5

    Pour in the lite coconut milk and water, then add the chopped tomato. Bring the mixture to a simmer.

  • 6

    Let the stew simmer for 8-10 minutes, allowing the flavors to meld and the tofu to warm through.

  • 7

    Just before serving, stir in the baby spinach until wilted.

  • 8

    Taste and adjust seasoning with salt and pepper as desired, then serve warm.