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 a hearty and fragrant chickpea stew infused with creamy coconut milk, aromatic ginger and garlic, and a warm burst of curry spices. This vibrant dish features tender chickpeas and firm tofu, balanced with fresh spinach and tangy diced tomatoes, making it both satisfying and wholesome.

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NUTRITION

585kcal
Protein
35.0g
Fat
16.1g
Carbs
70.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, canned (240g)

200 grams firm Tofu

1/2 cup Light Coconut Milk (120g)

1 cup raw Spinach (30g)

1/2 medium Yellow Onion (50g)

2 cloves Garlic (6g)

1 tablespoon fresh Ginger (6g)

1/2 cup diced Tomatoes, canned (125g)

1 teaspoon Curry Powder (2g)

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PREPARATION

  • 1

    Drain and rinse the chickpeas. Cut the tofu into cubes.

  • 2

    Finely chop the yellow onion, mince the garlic cloves, and grate the ginger.

  • 3

    In a large pot, heat a small drizzle of oil (or water for a lower calorie option) over medium heat. Sauté the onion until softened, then add garlic and ginger and cook until fragrant.

  • 4

    Add the curry powder to the pot and stir for about 30 seconds to bloom the spices.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring to combine with the spices.

  • 6

    Add the chickpeas and tofu cubes to the pot. Let the stew simmer for 8-10 minutes to allow flavors to meld.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 2 additional minutes. Adjust salt and pepper as needed.

  • 8

    Serve warm and enjoy this hearty, comforting 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 a hearty and fragrant chickpea stew infused with creamy coconut milk, aromatic ginger and garlic, and a warm burst of curry spices. This vibrant dish features tender chickpeas and firm tofu, balanced with fresh spinach and tangy diced tomatoes, making it both satisfying and wholesome.

NUTRITION

585kcal
Protein
35.0g
Fat
16.1g
Carbs
70.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, canned (240g)

200 grams firm Tofu

1/2 cup Light Coconut Milk (120g)

1 cup raw Spinach (30g)

1/2 medium Yellow Onion (50g)

2 cloves Garlic (6g)

1 tablespoon fresh Ginger (6g)

1/2 cup diced Tomatoes, canned (125g)

1 teaspoon Curry Powder (2g)

PREPARATION

  • 1

    Drain and rinse the chickpeas. Cut the tofu into cubes.

  • 2

    Finely chop the yellow onion, mince the garlic cloves, and grate the ginger.

  • 3

    In a large pot, heat a small drizzle of oil (or water for a lower calorie option) over medium heat. Sauté the onion until softened, then add garlic and ginger and cook until fragrant.

  • 4

    Add the curry powder to the pot and stir for about 30 seconds to bloom the spices.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring to combine with the spices.

  • 6

    Add the chickpeas and tofu cubes to the pot. Let the stew simmer for 8-10 minutes to allow flavors to meld.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 2 additional minutes. Adjust salt and pepper as needed.

  • 8

    Serve warm and enjoy this hearty, comforting stew.