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

A warming, aromatic stew featuring tender chickpeas and cubed firm tofu immersed in a light coconut curry sauce enriched with fresh tomatoes, spinach, and a fragrant blend of spices. Perfectly balanced to deliver a satisfying protein boost while staying within a moderate calorie range, it's a nourishing meal ideal for any time of day.

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NUTRITION

543kcal
Protein
34.2g
Fat
17.3g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

150 grams firm tofu

1/2 cup light coconut milk (120g)

1/2 cup diced tomatoes (90g)

1/2 medium onion (50g)

1 cup spinach

2 cloves garlic

1 tsp fresh ginger

1 tsp curry powder

Salt and pepper to taste

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PREPARATION

  • 1

    Begin by draining and rinsing the cooked chickpeas if using canned. Cube the firm tofu into bite-sized pieces.

  • 2

    Finely dice the half onion, mince the garlic cloves, and grate or finely chop the fresh ginger.

  • 3

    Heat a non-stick pot over medium heat and add the diced onion, garlic, and ginger. Sauté until fragrant and softened, about 3-4 minutes.

  • 4

    Stir in the curry powder, allowing the spices to bloom for about 1 minute.

  • 5

    Add the chickpeas and tofu cubes to the pot, then pour in the light coconut milk and diced tomatoes. Stir gently to combine.

  • 6

    Bring the mixture to a simmer and allow it to cook for 8-10 minutes so the flavors meld. If the stew appears too thick, add a splash of water as needed.

  • 7

    In the final minute, fold in the fresh spinach until just wilted.

  • 8

    Season the stew with salt and pepper to taste, then remove from heat and serve warm.

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

A warming, aromatic stew featuring tender chickpeas and cubed firm tofu immersed in a light coconut curry sauce enriched with fresh tomatoes, spinach, and a fragrant blend of spices. Perfectly balanced to deliver a satisfying protein boost while staying within a moderate calorie range, it's a nourishing meal ideal for any time of day.

NUTRITION

543kcal
Protein
34.2g
Fat
17.3g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

150 grams firm tofu

1/2 cup light coconut milk (120g)

1/2 cup diced tomatoes (90g)

1/2 medium onion (50g)

1 cup spinach

2 cloves garlic

1 tsp fresh ginger

1 tsp curry powder

Salt and pepper to taste

PREPARATION

  • 1

    Begin by draining and rinsing the cooked chickpeas if using canned. Cube the firm tofu into bite-sized pieces.

  • 2

    Finely dice the half onion, mince the garlic cloves, and grate or finely chop the fresh ginger.

  • 3

    Heat a non-stick pot over medium heat and add the diced onion, garlic, and ginger. Sauté until fragrant and softened, about 3-4 minutes.

  • 4

    Stir in the curry powder, allowing the spices to bloom for about 1 minute.

  • 5

    Add the chickpeas and tofu cubes to the pot, then pour in the light coconut milk and diced tomatoes. Stir gently to combine.

  • 6

    Bring the mixture to a simmer and allow it to cook for 8-10 minutes so the flavors meld. If the stew appears too thick, add a splash of water as needed.

  • 7

    In the final minute, fold in the fresh spinach until just wilted.

  • 8

    Season the stew with salt and pepper to taste, then remove from heat and serve warm.