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

Savor the vibrant flavors of this Creamy Coconut Curry Chickpea Stew, where tender chickpeas and hearty tofu are simmered in a fragrant, spiced coconut tomato broth. Infused with warm ginger, garlic, and curry powder, and brightened with fresh spinach, this stew promises a comforting, nourishing experience perfect for any meal.

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NUTRITION

561kcal
Protein
34.9g
Fat
19.4g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

1/3 cup Light Coconut Milk (80g)

3/4 cup Diced Tomatoes (180g)

1/4 medium Onion (40g)

1 cup Baby Spinach (30g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Curry Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Cut the firm tofu into bite-sized cubes.

  • 2

    Finely chop the onion and mince the garlic. Grate the fresh ginger.

  • 3

    Heat a non-stick pot over medium heat, and add a splash of water or oil if desired. Sauté the onion, garlic, and ginger until softened and fragrant, about 3-4 minutes.

  • 4

    Stir in the curry powder and toast it lightly with the aromatics for about 1 minute.

  • 5

    Add the chickpeas and tofu cubes, then pour in the light coconut milk and diced tomatoes. Stir gently to combine.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, allowing the flavors to meld. If the stew appears too thick, add a little water until desired consistency is reached.

  • 7

    In the final minute of cooking, stir in the baby spinach until just wilted.

  • 8

    Season with salt and pepper to taste, and serve hot. Enjoy the warming, creamy, and flavorful stew as a hearty breakfast, lunch, or dinner.

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

Savor the vibrant flavors of this Creamy Coconut Curry Chickpea Stew, where tender chickpeas and hearty tofu are simmered in a fragrant, spiced coconut tomato broth. Infused with warm ginger, garlic, and curry powder, and brightened with fresh spinach, this stew promises a comforting, nourishing experience perfect for any meal.

NUTRITION

561kcal
Protein
34.9g
Fat
19.4g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

1/3 cup Light Coconut Milk (80g)

3/4 cup Diced Tomatoes (180g)

1/4 medium Onion (40g)

1 cup Baby Spinach (30g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Curry Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Cut the firm tofu into bite-sized cubes.

  • 2

    Finely chop the onion and mince the garlic. Grate the fresh ginger.

  • 3

    Heat a non-stick pot over medium heat, and add a splash of water or oil if desired. Sauté the onion, garlic, and ginger until softened and fragrant, about 3-4 minutes.

  • 4

    Stir in the curry powder and toast it lightly with the aromatics for about 1 minute.

  • 5

    Add the chickpeas and tofu cubes, then pour in the light coconut milk and diced tomatoes. Stir gently to combine.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, allowing the flavors to meld. If the stew appears too thick, add a little water until desired consistency is reached.

  • 7

    In the final minute of cooking, stir in the baby spinach until just wilted.

  • 8

    Season with salt and pepper to taste, and serve hot. Enjoy the warming, creamy, and flavorful stew as a hearty breakfast, lunch, or dinner.