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

Enjoy a warm and comforting stew where hearty chickpeas and tender tofu mingle with a touch of cooked lentils in a creamy coconut curry sauce. This dish bursts with aromatic spices, diced tomatoes, and fresh spinach for a complete, satisfying meal with a perfected balance of protein and flavor.

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NUTRITION

589kcal
Protein
34.7g
Fat
15.8g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked chickpeas

120g extra-firm tofu

1/4 cup cooked lentils

3 tablespoons light coconut milk

1/2 cup diced tomatoes

1/4 cup diced onion

1 cup fresh spinach

1g coconut oil

1 garlic clove

1 tsp grated fresh ginger

1 tsp curry powder

Salt and pepper to taste

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PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat and sauté the diced onion, minced garlic, and grated ginger until fragrant and softened.

  • 2

    Stir in the curry powder, allowing the spices to bloom in the oil for about 30 seconds.

  • 3

    Add the diced tomatoes and cook for an additional minute before mixing in the chickpeas and cooked lentils.

  • 4

    Cube the tofu into bite-sized pieces and gently stir them into the pot.

  • 5

    Pour in the light coconut milk and a splash of water if needed, then bring the mixture to a simmer.

  • 6

    Allow the stew to simmer for 8-10 minutes so that the flavors meld, stirring occasionally.

  • 7

    Just before serving, fold in the fresh spinach and season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this comforting, protein-packed curry stew.

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

Enjoy a warm and comforting stew where hearty chickpeas and tender tofu mingle with a touch of cooked lentils in a creamy coconut curry sauce. This dish bursts with aromatic spices, diced tomatoes, and fresh spinach for a complete, satisfying meal with a perfected balance of protein and flavor.

NUTRITION

589kcal
Protein
34.7g
Fat
15.8g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked chickpeas

120g extra-firm tofu

1/4 cup cooked lentils

3 tablespoons light coconut milk

1/2 cup diced tomatoes

1/4 cup diced onion

1 cup fresh spinach

1g coconut oil

1 garlic clove

1 tsp grated fresh ginger

1 tsp curry powder

Salt and pepper to taste

PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat and sauté the diced onion, minced garlic, and grated ginger until fragrant and softened.

  • 2

    Stir in the curry powder, allowing the spices to bloom in the oil for about 30 seconds.

  • 3

    Add the diced tomatoes and cook for an additional minute before mixing in the chickpeas and cooked lentils.

  • 4

    Cube the tofu into bite-sized pieces and gently stir them into the pot.

  • 5

    Pour in the light coconut milk and a splash of water if needed, then bring the mixture to a simmer.

  • 6

    Allow the stew to simmer for 8-10 minutes so that the flavors meld, stirring occasionally.

  • 7

    Just before serving, fold in the fresh spinach and season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this comforting, protein-packed curry stew.