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 vibrant and comforting stew bursting with the warmth of curry spices, tender chickpeas, and a touch of creamy coconut. Enhanced with firm tofu and fresh spinach, it delivers a delightful fusion of textures and flavors that dances on your palate.

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NUTRITION

593kcal
Protein
32.5g
Fat
18.8g
Carbs
78.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked chickpeas (205g)

100g firm tofu

1/3 cup light coconut milk (80g)

1/2 cup diced tomatoes (120g)

1/4 cup chopped onion (40g)

1 cup baby spinach (30g)

1/2 teaspoon olive oil

4g hemp seeds

1 teaspoon curry powder

1 teaspoon fresh grated ginger

1 clove minced garlic

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté until the onions become translucent.

  • 2

    Stir in the curry powder and toast it briefly to release its aroma.

  • 3

    Add the cooked chickpeas and gently mix to coat with the spices.

  • 4

    Pour in the light coconut milk and diced tomatoes, stirring well to combine.

  • 5

    Crumble the tofu into the stew and add the baby spinach. Bring the mixture to a low simmer and cook for 8-10 minutes to allow the flavors to meld.

  • 6

    Finish by stirring in the hemp seeds, adjust seasoning if needed, and serve hot.

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 vibrant and comforting stew bursting with the warmth of curry spices, tender chickpeas, and a touch of creamy coconut. Enhanced with firm tofu and fresh spinach, it delivers a delightful fusion of textures and flavors that dances on your palate.

NUTRITION

593kcal
Protein
32.5g
Fat
18.8g
Carbs
78.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked chickpeas (205g)

100g firm tofu

1/3 cup light coconut milk (80g)

1/2 cup diced tomatoes (120g)

1/4 cup chopped onion (40g)

1 cup baby spinach (30g)

1/2 teaspoon olive oil

4g hemp seeds

1 teaspoon curry powder

1 teaspoon fresh grated ginger

1 clove minced garlic

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté until the onions become translucent.

  • 2

    Stir in the curry powder and toast it briefly to release its aroma.

  • 3

    Add the cooked chickpeas and gently mix to coat with the spices.

  • 4

    Pour in the light coconut milk and diced tomatoes, stirring well to combine.

  • 5

    Crumble the tofu into the stew and add the baby spinach. Bring the mixture to a low simmer and cook for 8-10 minutes to allow the flavors to meld.

  • 6

    Finish by stirring in the hemp seeds, adjust seasoning if needed, and serve hot.