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 warmly spiced, creamy chickpea stew with a tropical twist, featuring tender chickpeas and silky tofu simmered in a light coconut curry broth with fresh tomatoes, spinach, and aromatic spices. This hearty dish is perfect for breakfast, lunch, or dinner, offering a delightful balance of spices and smooth textures.

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NUTRITION

561kcal
Protein
33.2g
Fat
17.4g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

150 grams firm tofu

1/3 cup light coconut milk

1 cup diced tomatoes

1 cup fresh spinach

1 small onion

2 cloves garlic

1 tablespoon curry powder

1 teaspoon fresh ginger, grated

1/2 cup low sodium vegetable broth

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PREPARATION

  • 1

    Rinse and drain the cooked chickpeas. Dice the small onion, mince the garlic, and grate the fresh ginger.

  • 2

    Cut the firm tofu into 1-inch cubes.

  • 3

    In a medium saucepan, add the diced onion, garlic, and ginger. Sauté over medium heat in a non-stick pan until softened, about 3-4 minutes. If needed, add a splash of water to prevent sticking.

  • 4

    Stir in the curry powder and toast for about 1 minute to release the flavors.

  • 5

    Add the canned diced tomatoes and low sodium vegetable broth. Bring the mixture to a simmer.

  • 6

    Mix in the chickpeas and tofu, then pour in the light coconut milk. Allow the stew to simmer gently for 8-10 minutes so the flavors meld together.

  • 7

    Fold in the fresh spinach at the last minute and let it wilt.

  • 8

    Season with salt and pepper to taste, then remove from heat.

  • 9

    Serve warm, and enjoy this creamy, spiced stew perfect for any meal of the day.

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 warmly spiced, creamy chickpea stew with a tropical twist, featuring tender chickpeas and silky tofu simmered in a light coconut curry broth with fresh tomatoes, spinach, and aromatic spices. This hearty dish is perfect for breakfast, lunch, or dinner, offering a delightful balance of spices and smooth textures.

NUTRITION

561kcal
Protein
33.2g
Fat
17.4g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

150 grams firm tofu

1/3 cup light coconut milk

1 cup diced tomatoes

1 cup fresh spinach

1 small onion

2 cloves garlic

1 tablespoon curry powder

1 teaspoon fresh ginger, grated

1/2 cup low sodium vegetable broth

PREPARATION

  • 1

    Rinse and drain the cooked chickpeas. Dice the small onion, mince the garlic, and grate the fresh ginger.

  • 2

    Cut the firm tofu into 1-inch cubes.

  • 3

    In a medium saucepan, add the diced onion, garlic, and ginger. Sauté over medium heat in a non-stick pan until softened, about 3-4 minutes. If needed, add a splash of water to prevent sticking.

  • 4

    Stir in the curry powder and toast for about 1 minute to release the flavors.

  • 5

    Add the canned diced tomatoes and low sodium vegetable broth. Bring the mixture to a simmer.

  • 6

    Mix in the chickpeas and tofu, then pour in the light coconut milk. Allow the stew to simmer gently for 8-10 minutes so the flavors meld together.

  • 7

    Fold in the fresh spinach at the last minute and let it wilt.

  • 8

    Season with salt and pepper to taste, then remove from heat.

  • 9

    Serve warm, and enjoy this creamy, spiced stew perfect for any meal of the day.