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 warming bowl of Creamy Coconut Curry Chickpea Stew that marries hearty chickpeas with silken tofu and vibrant vegetables in a subtly spiced, coconut-infused broth. This comforting dish delivers a rich tapestry of flavors and textures perfect for a satisfying dinner.

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NUTRITION

581kcal
Protein
35.7g
Fat
17.5g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

180 grams Extra Firm Tofu

1/4 cup Light Coconut Milk (60g)

2 cups Spinach

1/2 cup Diced Tomatoes (120g)

1/2 cup Red Bell Pepper (75g)

1/2 medium Yellow Onion (55g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Curry Powder

1/2 cup Vegetable Broth (120g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the chickpeas. Press the tofu lightly with paper towels and cut it into bite-sized cubes.

  • 2

    Finely chop the onion, red bell pepper, and garlic. Grate or mince the ginger.

  • 3

    In a large pot, add the chopped onion, red bell pepper, garlic, and ginger. Sauté over medium heat until the vegetables soften, about 3-4 minutes.

  • 4

    Sprinkle the curry powder into the pot and stir well to coat the sautéed vegetables, allowing the spices to bloom for about 1 minute.

  • 5

    Add the chickpeas and tofu cubes to the pot, stirring gently to mix with the spiced vegetables.

  • 6

    Pour in the light coconut milk and vegetable broth, then add the diced tomatoes. Stir to combine all ingredients.

  • 7

    Bring the mixture to a simmer and let it cook for 10-12 minutes to meld the flavors.

  • 8

    In the final 2 minutes of cooking, fold in the spinach until just wilted.

  • 9

    Taste and adjust seasoning with salt and pepper as needed before serving.

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 warming bowl of Creamy Coconut Curry Chickpea Stew that marries hearty chickpeas with silken tofu and vibrant vegetables in a subtly spiced, coconut-infused broth. This comforting dish delivers a rich tapestry of flavors and textures perfect for a satisfying dinner.

NUTRITION

581kcal
Protein
35.7g
Fat
17.5g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

180 grams Extra Firm Tofu

1/4 cup Light Coconut Milk (60g)

2 cups Spinach

1/2 cup Diced Tomatoes (120g)

1/2 cup Red Bell Pepper (75g)

1/2 medium Yellow Onion (55g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Curry Powder

1/2 cup Vegetable Broth (120g)

PREPARATION

  • 1

    Rinse and drain the chickpeas. Press the tofu lightly with paper towels and cut it into bite-sized cubes.

  • 2

    Finely chop the onion, red bell pepper, and garlic. Grate or mince the ginger.

  • 3

    In a large pot, add the chopped onion, red bell pepper, garlic, and ginger. Sauté over medium heat until the vegetables soften, about 3-4 minutes.

  • 4

    Sprinkle the curry powder into the pot and stir well to coat the sautéed vegetables, allowing the spices to bloom for about 1 minute.

  • 5

    Add the chickpeas and tofu cubes to the pot, stirring gently to mix with the spiced vegetables.

  • 6

    Pour in the light coconut milk and vegetable broth, then add the diced tomatoes. Stir to combine all ingredients.

  • 7

    Bring the mixture to a simmer and let it cook for 10-12 minutes to meld the flavors.

  • 8

    In the final 2 minutes of cooking, fold in the spinach until just wilted.

  • 9

    Taste and adjust seasoning with salt and pepper as needed before serving.