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 velvety, aromatic stew that blends hearty chickpeas and protein-rich tofu in a light coconut curry broth. This dish is bursting with warm spices, a touch of sweet tomato, and vibrant greens, making it a perfect, comforting meal to enjoy any time of the day.

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NUTRITION

600kcal
Protein
34.4g
Fat
23.3g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Extra Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes

1/2 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 cup Baby Spinach

1 tsp Curry Powder

1/2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned.

  • 2

    Press the tofu gently to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a large pot, heat 1/2 teaspoon olive oil over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.

  • 4

    Add the minced garlic and grated ginger, stirring for another minute until fragrant.

  • 5

    Stir in the curry powder and let the spices bloom for 30 seconds.

  • 6

    Add the chickpeas, tofu cubes, diced tomatoes, and light coconut milk. Stir well to combine.

  • 7

    Bring the mixture to a gentle simmer, reduce the heat, and allow it to cook for 10-12 minutes so the flavors meld.

  • 8

    Just before serving, fold in the baby spinach until wilted. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy your creamy, aromatic coconut curry chickpea 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 velvety, aromatic stew that blends hearty chickpeas and protein-rich tofu in a light coconut curry broth. This dish is bursting with warm spices, a touch of sweet tomato, and vibrant greens, making it a perfect, comforting meal to enjoy any time of the day.

NUTRITION

600kcal
Protein
34.4g
Fat
23.3g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Extra Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes

1/2 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 cup Baby Spinach

1 tsp Curry Powder

1/2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned.

  • 2

    Press the tofu gently to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a large pot, heat 1/2 teaspoon olive oil over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.

  • 4

    Add the minced garlic and grated ginger, stirring for another minute until fragrant.

  • 5

    Stir in the curry powder and let the spices bloom for 30 seconds.

  • 6

    Add the chickpeas, tofu cubes, diced tomatoes, and light coconut milk. Stir well to combine.

  • 7

    Bring the mixture to a gentle simmer, reduce the heat, and allow it to cook for 10-12 minutes so the flavors meld.

  • 8

    Just before serving, fold in the baby spinach until wilted. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy your creamy, aromatic coconut curry chickpea stew.