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 vibrant, hearty stew that marries the warmth of coconut curry spices with creamy tofu, tender chickpeas, and fresh tomatoes. Each spoonful bursts with layers of savory spices, velvety coconut milk, and a hint of tang from tomatoes, making it a comforting yet light option perfect for any meal of the day.

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NUTRITION

560kcal
Protein
37.2g
Fat
17.6g
Carbs
71.7g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

6 ounces firm tofu (cubed)

1/4 cup light coconut milk

1 cup diced tomatoes

2 cups fresh spinach

1/4 medium yellow onion (diced)

2 cloves garlic (minced)

1 tablespoon curry powder

1/2 teaspoon turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned; dice the onion, mince the garlic, and cube the tofu.

  • 2

    Heat a non-stick pan over medium heat and lightly sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the curry powder and turmeric to the pan, stirring for about 30 seconds to toast the spices lightly.

  • 4

    Mix in the cubed tofu and chickpeas, stirring gently to coat them in the spice mixture.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring well to combine all ingredients.

  • 6

    Allow the stew to simmer on low-medium heat for 8-10 minutes to blend the flavors.

  • 7

    Just before finishing, fold in the fresh spinach and let it wilt into the stew. Season with salt and pepper to taste.

  • 8

    Serve hot, and enjoy the comforting balance of creamy, spicy curry flavors in every bite.

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 vibrant, hearty stew that marries the warmth of coconut curry spices with creamy tofu, tender chickpeas, and fresh tomatoes. Each spoonful bursts with layers of savory spices, velvety coconut milk, and a hint of tang from tomatoes, making it a comforting yet light option perfect for any meal of the day.

NUTRITION

560kcal
Protein
37.2g
Fat
17.6g
Carbs
71.7g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

6 ounces firm tofu (cubed)

1/4 cup light coconut milk

1 cup diced tomatoes

2 cups fresh spinach

1/4 medium yellow onion (diced)

2 cloves garlic (minced)

1 tablespoon curry powder

1/2 teaspoon turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned; dice the onion, mince the garlic, and cube the tofu.

  • 2

    Heat a non-stick pan over medium heat and lightly sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the curry powder and turmeric to the pan, stirring for about 30 seconds to toast the spices lightly.

  • 4

    Mix in the cubed tofu and chickpeas, stirring gently to coat them in the spice mixture.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring well to combine all ingredients.

  • 6

    Allow the stew to simmer on low-medium heat for 8-10 minutes to blend the flavors.

  • 7

    Just before finishing, fold in the fresh spinach and let it wilt into the stew. Season with salt and pepper to taste.

  • 8

    Serve hot, and enjoy the comforting balance of creamy, spicy curry flavors in every bite.