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

Savor a vibrant, hearty stew that melds creamy coconut milk with a rich blend of curry spices, tender chickpeas, and protein-packed tofu. Brimming with colorful bell peppers, tomatoes, and spinach, this dish offers a comforting twist on your typical curry, delivering a harmonious balance of flavors perfect for a nourishing meal any time of day.

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NUTRITION

655kcal
Protein
38.9g
Fat
22g
Carbs
87.2g

SERVINGS

1 serving

INGREDIENTS

1 can (15 oz) Chickpeas

200 grams Firm Tofu

1 cup Light Coconut Milk

1 medium Red Bell Pepper

1 cup Diced Tomatoes

1 cup Spinach

1 medium Yellow Onion

2 Garlic Cloves

1 teaspoon Fresh Ginger

2 teaspoons Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas and cut the tofu into 1-inch cubes.

  • 2

    Dice the yellow onion, red bell pepper, mince the garlic, and grate the fresh ginger.

  • 3

    In a large pot, heat a splash of water or a light oil alternative over medium heat. Sauté the onions until softened, then add garlic, ginger, and curry powder. Stir well to release the spices’ aroma.

  • 4

    Add the tofu cubes and cook gently for about 3 minutes to allow them to absorb the flavors.

  • 5

    Stir in the chickpeas, diced tomatoes (with their juices), and light coconut milk. Bring the mixture to a gentle simmer.

  • 6

    Let the stew simmer for 10-12 minutes, stirring occasionally, allowing the flavors to meld.

  • 7

    Fold in the spinach and red bell pepper. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the spinach wilts and bell pepper is slightly tender.

  • 8

    Serve warm. Optionally garnish with a sprinkle of fresh herbs if available.

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

Savor a vibrant, hearty stew that melds creamy coconut milk with a rich blend of curry spices, tender chickpeas, and protein-packed tofu. Brimming with colorful bell peppers, tomatoes, and spinach, this dish offers a comforting twist on your typical curry, delivering a harmonious balance of flavors perfect for a nourishing meal any time of day.

NUTRITION

655kcal
Protein
38.9g
Fat
22g
Carbs
87.2g

SERVINGS

1 serving

INGREDIENTS

1 can (15 oz) Chickpeas

200 grams Firm Tofu

1 cup Light Coconut Milk

1 medium Red Bell Pepper

1 cup Diced Tomatoes

1 cup Spinach

1 medium Yellow Onion

2 Garlic Cloves

1 teaspoon Fresh Ginger

2 teaspoons Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas and cut the tofu into 1-inch cubes.

  • 2

    Dice the yellow onion, red bell pepper, mince the garlic, and grate the fresh ginger.

  • 3

    In a large pot, heat a splash of water or a light oil alternative over medium heat. Sauté the onions until softened, then add garlic, ginger, and curry powder. Stir well to release the spices’ aroma.

  • 4

    Add the tofu cubes and cook gently for about 3 minutes to allow them to absorb the flavors.

  • 5

    Stir in the chickpeas, diced tomatoes (with their juices), and light coconut milk. Bring the mixture to a gentle simmer.

  • 6

    Let the stew simmer for 10-12 minutes, stirring occasionally, allowing the flavors to meld.

  • 7

    Fold in the spinach and red bell pepper. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the spinach wilts and bell pepper is slightly tender.

  • 8

    Serve warm. Optionally garnish with a sprinkle of fresh herbs if available.