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 this velvety coconut curry chickpea stew, where tender cubes of extra-firm tofu mingle with hearty chickpeas, vibrant red bell pepper, and fresh spinach in a fragrant, spiced tomato broth. With a creamy coconut twist and warm curry spices, this nourishing stew promises a satisfying and exotic dining experience.

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NUTRITION

573kcal
Protein
37.5g
Fat
20.9g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Chickpeas

250g Extra Firm Tofu, cubed

1/4 cup Light Coconut Milk

1 cup Diced Tomatoes

0.5 cup Red Bell Pepper, diced

0.5 medium Yellow Onion, chopped

2 cloves Garlic, minced

1 cup Fresh Spinach

1 cup Vegetable Broth

1 tsp Curry Powder

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pot over medium heat and drizzle a small amount of water or oil if desired for sautéing.

  • 2

    Add the chopped yellow onion and minced garlic, and sauté until the onion is translucent and aromatic.

  • 3

    Stir in the curry powder and ground cumin to coat the onions and garlic, toasting the spices lightly.

  • 4

    Add the diced red bell pepper and cook for another 2 minutes until slightly softened.

  • 5

    Gently fold in the cubed tofu, ensuring it is well mixed with the spiced vegetables.

  • 6

    Pour in the vegetable broth, diced tomatoes, and light coconut milk, stirring to combine.

  • 7

    Add the cooked chickpeas and bring the mixture to a simmer. Allow it to cook for 8-10 minutes so the flavors meld together.

  • 8

    Stir in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 9

    Serve hot and enjoy this warming, protein-packed stew.

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 this velvety coconut curry chickpea stew, where tender cubes of extra-firm tofu mingle with hearty chickpeas, vibrant red bell pepper, and fresh spinach in a fragrant, spiced tomato broth. With a creamy coconut twist and warm curry spices, this nourishing stew promises a satisfying and exotic dining experience.

NUTRITION

573kcal
Protein
37.5g
Fat
20.9g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Chickpeas

250g Extra Firm Tofu, cubed

1/4 cup Light Coconut Milk

1 cup Diced Tomatoes

0.5 cup Red Bell Pepper, diced

0.5 medium Yellow Onion, chopped

2 cloves Garlic, minced

1 cup Fresh Spinach

1 cup Vegetable Broth

1 tsp Curry Powder

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pot over medium heat and drizzle a small amount of water or oil if desired for sautéing.

  • 2

    Add the chopped yellow onion and minced garlic, and sauté until the onion is translucent and aromatic.

  • 3

    Stir in the curry powder and ground cumin to coat the onions and garlic, toasting the spices lightly.

  • 4

    Add the diced red bell pepper and cook for another 2 minutes until slightly softened.

  • 5

    Gently fold in the cubed tofu, ensuring it is well mixed with the spiced vegetables.

  • 6

    Pour in the vegetable broth, diced tomatoes, and light coconut milk, stirring to combine.

  • 7

    Add the cooked chickpeas and bring the mixture to a simmer. Allow it to cook for 8-10 minutes so the flavors meld together.

  • 8

    Stir in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 9

    Serve hot and enjoy this warming, protein-packed stew.