Name: Creamy Coconut Curry Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups cooked chickpeas; 4 oz extra firm tofu, cubed; 1 cup light coconut milk; 1/2 cup diced tomatoes; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 cup fresh spinach; 1 tbsp curry powder; 1 tsp olive oil

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

Enjoy a cozy, flavorful stew with tender chickpeas and silky tofu simmered in a light coconut curry broth. This vibrant dish melds the warm spices of curry, garlic, and ginger with the creaminess of coconut milk, accented by fresh spinach and diced tomatoes for a burst of color and nutrition.

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NUTRITION

Protein

36.4g

Fat

18.8g

Carbs

63g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas

4 oz extra firm tofu, cubed

1 cup light coconut milk

1/2 cup diced tomatoes

1 small yellow onion, diced

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 cup fresh spinach

1 tbsp curry powder

1 tsp olive oil

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PREPARATION

1
Heat the olive oil in a medium saucepan over medium heat.
2
Sauté the diced onion until translucent for about 3-4 minutes.
3
Add minced garlic and grated ginger, stirring for another minute until fragrant.
4
Sprinkle in the curry powder and stir to combine with the aromatic base.
5
Pour in the light coconut milk and diced tomatoes, then add the cooked chickpeas and cubed tofu.
6
Bring the mixture to a gentle simmer, allowing the flavors to meld for 8-10 minutes.
7
Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.
8
Taste and adjust seasonings if necessary before serving.