Name: Chickpea Coconut Curry Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups cooked Chickpeas; 100 grams extra firm Tofu; 0.5 cup light Coconut Milk; 1 cup Diced Tomatoes; 1 cup Spinach; 0.5 medium Onion; 2 cloves Garlic; 1 teaspoon Ginger; 1 teaspoon Curry Powder; 1 teaspoon Coconut Oil; 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

Chickpea Coconut Curry Stew

Enjoy a warming and nourishing chickpea coconut curry stew that blends hearty chickpeas, protein-packed tofu, and a medley of tomato and spinach into a fragrant coconut curry base. This satisfying dish is full of vibrant spices and simmered to perfection, making it a perfect meal for breakfast, lunch, or dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

Protein

34.9g

Fat

23.5g

Carbs

57.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Chickpeas

100 grams extra firm Tofu

0.5 cup light Coconut Milk

1 cup Diced Tomatoes

1 cup Spinach

0.5 medium Onion

2 cloves Garlic

1 teaspoon Ginger

1 teaspoon Curry Powder

1 teaspoon Coconut Oil

Salt and Pepper (to taste)

Try 3 days free, then $12.99 / mo.

PREPARATION

1
Heat the coconut oil in a large pot over medium heat.
2
Add the chopped half onion and sauté for about 2-3 minutes until softened.
3
Add minced garlic and grated ginger; stir for an additional 1 minute until fragrant.
4
Sprinkle in the curry powder and stir to combine with the aromatics.
5
Add the chickpeas and diced tofu (cubed) into the pot, stirring so they are coated with the spices.
6
Pour in the diced tomatoes and light coconut milk, stirring well to create a smooth base.
7
Bring to a simmer and let cook for about 10 minutes to allow flavors to meld.
8
Stir in the spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
9
Serve warm and enjoy your hearty chickpea coconut curry stew.