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); 200g Firm Tofu; 1/3 cup Light Coconut Milk; 1/2 cup Diced Tomatoes; 1/4 cup diced Yellow Onion; 2 cloves Garlic, minced; 1 tsp Fresh Ginger, grated; 1/2 tsp Olive Oil; 1 tsp Curry Powder; Salt and Pepper to taste

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

Enjoy a velvety, aromatic coconut curry chickpea stew that's infused with warm spices and vibrant flavors. This hearty plant-based dish features tender chickpeas and firm tofu simmered in a light coconut milk and tomato broth with hints of ginger, garlic, and curry, creating a satisfying comfort meal perfect for any time of day.

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NUTRITION

Protein

33.9g

Fat

25.9g

Carbs

62.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

200g Firm Tofu

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 cup diced Yellow Onion

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1/2 tsp Olive Oil

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

1
Heat the olive oil in a medium saucepan over medium heat.
2
Sauté the diced onion, minced garlic, and grated ginger for 2-3 minutes until fragrant and softened.
3
Add the curry powder and stir for about 30 seconds to bloom the spices.
4
Stir in the diced tomatoes and cook for another minute.
5
Add the chickpeas and gently mix to combine with the spiced base.
6
Pour in the light coconut milk and bring to a simmer.
7
Cube the firm tofu and add it to the stew, stirring carefully so as not to break it up too much.
8
Season with salt and pepper to taste and let the stew simmer for 8-10 minutes to allow the flavors to meld.
9
Finish by stirring in fresh spinach if desired, and serve warm.