Name: Creamy Chickpea Coconut Curry Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Canned Chickpeas; 1/3 cup Light Coconut Milk; 1 cup Diced Tomatoes; 2 cups Fresh Spinach; 1/2 medium Yellow Onion, chopped; 2 cloves Garlic; 1 tsp Fresh Ginger, grated; 110g Extra Firm Tofu; 1 tsp Olive Oil; 1 tsp Curry Powder; 1 tsp Ground 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 Chickpea Coconut Curry Stew

A comforting, flavorful stew that combines tender chickpeas, silky light coconut milk, fresh diced tomatoes, and nutrient-rich spinach with aromatic spices. Enhanced with a touch of extra-firm tofu, this creamy curry delivers a delightful warmth and velvety texture perfect for any meal of the day.

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NUTRITION

Protein

32.2g

Fat

22.1g

Carbs

69.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

1/3 cup Light Coconut Milk

1 cup Diced Tomatoes

2 cups Fresh Spinach

1/2 medium Yellow Onion, chopped

2 cloves Garlic

1 tsp Fresh Ginger, grated

110g Extra Firm Tofu

1 tsp Olive Oil

1 tsp Curry Powder

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

1
Heat the olive oil in a large saucepan over medium heat.
2
Sauté the chopped onion until softened, then add minced garlic and grated ginger, cooking for about 1 minute until fragrant.
3
Stir in the curry powder and ground cumin, allowing the spices to bloom for another 30 seconds.
4
Add the diced tomatoes and light coconut milk, stirring to combine.
5
Mix in the chickpeas and carefully cube the extra firm tofu before adding it to the pot.
6
Bring the mixture to a gentle simmer and let it cook for about 8-10 minutes so the flavors meld.
7
Fold in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.
8
Serve warm and enjoy this comforting, protein-packed curry stew.