Creamy Chickpea Coconut Curry Stew

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

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

Savor a warming, aromatic stew bursting with tender chickpeas and silky tofu simmered in a rich, creamy coconut curry broth. Infused with spices, garlic, ginger, and vibrant vegetables, this hearty dish offers a comforting blend of flavors perfect for any meal.

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NUTRITION

537kcal
Protein
33.9g
Fat
23.1g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

200g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1 tsp Coconut Oil (5g)

1/4 medium Yellow Onion (30g)

2 Garlic Cloves

1 tsp Fresh Ginger

1/2 cup Diced Tomatoes (120g)

1 cup Fresh Spinach (30g)

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat coconut oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion and sauté until softened, about 3 minutes.

  • 3

    Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.

  • 4

    Sprinkle in the curry powder and toast for 30 seconds to release the spices' aroma.

  • 5

    Add the drained chickpeas and gently stir, allowing them to absorb the spices.

  • 6

    Cube the firm tofu and add it to the saucepan along with the diced tomatoes and light coconut milk.

  • 7

    Bring the mixture to a simmer, letting it cook for about 8-10 minutes so the flavors meld.

  • 8

    Fold in the fresh spinach and cook just until wilted, about 2 minutes.

  • 9

    Season with salt and pepper to taste, and adjust any spices as desired before serving.

Creamy Chickpea Coconut Curry Stew

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

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

Savor a warming, aromatic stew bursting with tender chickpeas and silky tofu simmered in a rich, creamy coconut curry broth. Infused with spices, garlic, ginger, and vibrant vegetables, this hearty dish offers a comforting blend of flavors perfect for any meal.

NUTRITION

537kcal
Protein
33.9g
Fat
23.1g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

200g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1 tsp Coconut Oil (5g)

1/4 medium Yellow Onion (30g)

2 Garlic Cloves

1 tsp Fresh Ginger

1/2 cup Diced Tomatoes (120g)

1 cup Fresh Spinach (30g)

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Heat coconut oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion and sauté until softened, about 3 minutes.

  • 3

    Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.

  • 4

    Sprinkle in the curry powder and toast for 30 seconds to release the spices' aroma.

  • 5

    Add the drained chickpeas and gently stir, allowing them to absorb the spices.

  • 6

    Cube the firm tofu and add it to the saucepan along with the diced tomatoes and light coconut milk.

  • 7

    Bring the mixture to a simmer, letting it cook for about 8-10 minutes so the flavors meld.

  • 8

    Fold in the fresh spinach and cook just until wilted, about 2 minutes.

  • 9

    Season with salt and pepper to taste, and adjust any spices as desired before serving.