Name: Creamy Coconut Curry Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup cooked chickpeas; 250g extra-firm tofu; 1/4 cup light coconut milk; 1/2 cup diced tomatoes; 1/4 cup chopped red onion; 1 garlic clove; 1 cup spinach; 1 tsp olive oil; 1 tsp curry powder; 1 tsp ground cumin; Salt & Pepper to taste; 1 cup water

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chickpea Stew

Savor a hearty and aromatic stew bursting with tender chickpeas, silky tofu, and a splash of light coconut milk, perfectly simmered with curry spices and fresh spinach. This vibrant, creamy curry is a satisfying meal that warms you from the inside out.

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NUTRITION

Protein

36.5g

Fat

26.8g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked chickpeas

250g extra-firm tofu

1/4 cup light coconut milk

1/2 cup diced tomatoes

1/4 cup chopped red onion

1 garlic clove

1 cup spinach

1 tsp olive oil

1 tsp curry powder

1 tsp ground cumin

Salt & Pepper to taste

1 cup water

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PREPARATION

1
Heat olive oil in a medium pot over medium heat.
2
Sauté the chopped red onion and minced garlic until they begin to soften, about 2-3 minutes.
3
Stir in the curry powder and ground cumin, toasting the spices for about 30 seconds to release their aroma.
4
Add the diced tomatoes, chickpeas, and cubed tofu to the pot. Stir gently to combine with the spices.
5
Pour in the light coconut milk and water, bringing the mixture to a gentle simmer.
6
Reduce heat and let simmer for 10-12 minutes, allowing the flavors to meld and the tofu to absorb the spices.
7
Stir in the spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.
8
Serve warm, enjoying the comforting blend of creamy coconut and spicy curry.