Name: Creamy Coconut Curry Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups canned chickpeas (drained); 150 grams firm tofu; 1/2 cup light coconut milk; 1/2 cup diced tomatoes; 1/2 medium red bell pepper; 1/2 medium onion; 2 cloves garlic; 1 tsp fresh ginger (grated); 1 cup cooked spinach; 1 tsp coconut oil; 1 tsp curry powder; 1/2 tsp turmeric; 1/2 tsp cumin; 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

A warming, aromatic stew bursting with tender chickpeas, firm tofu, and vibrant vegetables bathed in a creamy coconut curry sauce. This hearty dish harmonizes the richness of light coconut milk with the brightness of diced tomatoes and a medley of spices for a satisfying meal any time of day.

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NUTRITION

Protein

40.0g

Fat

24.2g

Carbs

69.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

150 grams firm tofu

1/2 cup light coconut milk

1/2 cup diced tomatoes

1/2 medium red bell pepper

1/2 medium onion

2 cloves garlic

1 tsp fresh ginger (grated)

1 cup cooked spinach

1 tsp coconut oil

1 tsp curry powder

1/2 tsp turmeric

1/2 tsp cumin

Salt and pepper to taste

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PREPARATION

1
Heat the coconut oil in a large pan over medium heat.
2
Add chopped onion, red bell pepper, garlic, and grated ginger. Sauté until the onion becomes translucent.
3
Stir in the curry powder, turmeric, and cumin, letting the spices bloom for about a minute.
4
Add the drained chickpeas and diced tomatoes, stirring to combine with the spices.
5
Cube the firm tofu and gently fold it into the mixture.
6
Pour in the light coconut milk and bring the stew to a simmer. Let it cook for 8-10 minutes so the flavors meld together.
7
Mix in the cooked spinach and adjust salt and pepper to taste.
8
Serve hot, and enjoy this hearty, nourishing stew.