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 hearty, fragrant stew that balances the creaminess of light coconut milk with the warmth of curry spices. This plant-powered dish brings together tender chickpeas, silken tofu, and vibrant vegetables in a harmonious bowl of comfort and nourishment.

Try 3 days free, then $12.99 / mo.

NUTRITION

589kcal
Protein
32.6g
Fat
19.3g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150 grams Firm Tofu

1/2 cup Light Coconut Milk (120g)

1 medium Red Bell Pepper (120g)

1 cup Spinach (30g)

1 small Onion (70g)

1/2 cup Diced Tomatoes (90g)

1 tsp Curry Powder (2g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Cut the firm tofu into 1-inch cubes.

  • 2

    Heat a large pot over medium heat. Add a drizzle of water or a light cooking spray if desired, then sauté the chopped onion, minced garlic, and grated ginger until fragrant and softened, about 3-4 minutes.

  • 3

    Add the curry powder and stir for another minute to help release its aroma.

  • 4

    Stir in the red bell pepper and cook for another 2 minutes until slightly tender.

  • 5

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

  • 6

    Bring the mixture to a simmer and let it cook for 8-10 minutes to allow the flavors to meld.

  • 7

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

  • 8

    Ladle the stew into bowls and enjoy a warming, protein-packed meal.

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 hearty, fragrant stew that balances the creaminess of light coconut milk with the warmth of curry spices. This plant-powered dish brings together tender chickpeas, silken tofu, and vibrant vegetables in a harmonious bowl of comfort and nourishment.

NUTRITION

589kcal
Protein
32.6g
Fat
19.3g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150 grams Firm Tofu

1/2 cup Light Coconut Milk (120g)

1 medium Red Bell Pepper (120g)

1 cup Spinach (30g)

1 small Onion (70g)

1/2 cup Diced Tomatoes (90g)

1 tsp Curry Powder (2g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Cut the firm tofu into 1-inch cubes.

  • 2

    Heat a large pot over medium heat. Add a drizzle of water or a light cooking spray if desired, then sauté the chopped onion, minced garlic, and grated ginger until fragrant and softened, about 3-4 minutes.

  • 3

    Add the curry powder and stir for another minute to help release its aroma.

  • 4

    Stir in the red bell pepper and cook for another 2 minutes until slightly tender.

  • 5

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

  • 6

    Bring the mixture to a simmer and let it cook for 8-10 minutes to allow the flavors to meld.

  • 7

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

  • 8

    Ladle the stew into bowls and enjoy a warming, protein-packed meal.