Name: Creamy Coconut Curry Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Chickpeas (canned, drained); 1/2 cup Light Coconut Milk; 180 grams Firm Tofu; 1 cup fresh Spinach; 1/2 medium Onion; 2 cloves Garlic; 1 tsp grated Ginger; 1 tsp Curry Powder; 1/2 tsp Cumin; 1/4 tsp Salt; 1/2 tsp Olive Oil

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

Dive into a warming bowl of Creamy Coconut Curry Chickpea Stew that blends tender chickpeas and silken tofu with the aromatic spice of curry and cumin. This comforting stew is enriched with light coconut milk and fresh spinach, delivering a delicate balance of flavors and textures perfect for any meal of the day.

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NUTRITION

Protein

32.2g

Fat

17.9g

Carbs

59.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

1/2 cup Light Coconut Milk

180 grams Firm Tofu

1 cup fresh Spinach

1/2 medium Onion

2 cloves Garlic

1 tsp grated Ginger

1 tsp Curry Powder

1/2 tsp Cumin

1/4 tsp Salt

1/2 tsp Olive Oil

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PREPARATION

1
Drain and rinse the chickpeas. Pat dry and set aside.
2
Cut the firm tofu into small cubes.
3
Heat olive oil in a medium saucepan over medium heat. Add diced onion and sauté until softened, about 3-4 minutes.
4
Add minced garlic and grated ginger, stirring for 1 minute until fragrant.
5
Stir in the curry powder and cumin, allowing the spices to bloom for about 30 seconds.
6
Add the tofu cubes and chickpeas, stirring gently to coat them with the spices.
7
Pour in the light coconut milk and bring the mixture to a simmer. Allow it to cook for 5 minutes so the flavors meld together.
8
Fold in the fresh spinach and let it wilt for an additional 2 minutes.
9
Season with salt, adjust spices if needed, and remove from heat.
10
Serve warm and enjoy your creamy, aromatic stew.