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 warming, fragrant stew that blends hearty chickpeas and firm tofu with a rich coconut curry sauce, brightened by fresh tomatoes and spinach. This dish delivers a satisfying balance of protein and flavor for any meal of the day.

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NUTRITION

598kcal
Protein
37.4g
Fat
23.6g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (120g)

1 cup Fresh Spinach (30g)

1/2 medium Red Onion, sliced (40g)

2 Garlic Cloves, minced

1 teaspoon Fresh Ginger, grated (2g)

1 tablespoon Curry Powder

1/2 teaspoon Turmeric Powder

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat. Sauté the sliced red onion, minced garlic, and grated ginger until soft and fragrant.

  • 2

    Add the curry powder and turmeric powder, stirring for about 30 seconds to release their aromas.

  • 3

    Mix in the diced tomatoes and allow the flavors to blend for a couple of minutes.

  • 4

    Gently crumble the firm tofu and add it along with the cooked chickpeas to the pot. Stir well to combine with the spices and tomatoes.

  • 5

    Pour in the light coconut milk and bring the stew to a gentle simmer. Let it cook for 8-10 minutes to allow the tofu to absorb the curry flavors.

  • 6

    Stir in the fresh spinach and cook just until wilted. Season with salt and pepper to taste.

  • 7

    Serve your creamy coconut curry chickpea stew hot, and enjoy a comforting, nutritious meal.

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 warming, fragrant stew that blends hearty chickpeas and firm tofu with a rich coconut curry sauce, brightened by fresh tomatoes and spinach. This dish delivers a satisfying balance of protein and flavor for any meal of the day.

NUTRITION

598kcal
Protein
37.4g
Fat
23.6g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (120g)

1 cup Fresh Spinach (30g)

1/2 medium Red Onion, sliced (40g)

2 Garlic Cloves, minced

1 teaspoon Fresh Ginger, grated (2g)

1 tablespoon Curry Powder

1/2 teaspoon Turmeric Powder

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat. Sauté the sliced red onion, minced garlic, and grated ginger until soft and fragrant.

  • 2

    Add the curry powder and turmeric powder, stirring for about 30 seconds to release their aromas.

  • 3

    Mix in the diced tomatoes and allow the flavors to blend for a couple of minutes.

  • 4

    Gently crumble the firm tofu and add it along with the cooked chickpeas to the pot. Stir well to combine with the spices and tomatoes.

  • 5

    Pour in the light coconut milk and bring the stew to a gentle simmer. Let it cook for 8-10 minutes to allow the tofu to absorb the curry flavors.

  • 6

    Stir in the fresh spinach and cook just until wilted. Season with salt and pepper to taste.

  • 7

    Serve your creamy coconut curry chickpea stew hot, and enjoy a comforting, nutritious meal.