Creamy Chickpea Coconut Curry Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

Enjoy a velvety, aromatic stew infused with warming spices and a rich coconut base. This hearty dish combines tender chickpeas and marinated tofu in a fragrant curry blend, enhanced by fresh tomatoes, spinach, and a hint of ginger and garlic, creating a delightful, satisfying meal.

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NUTRITION

598kcal
Protein
34.8g
Fat
24.9g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

175g Extra-Firm Tofu

3 tbsp Coconut Milk (45g)

1/2 cup Diced Tomatoes (122g)

1 cup Fresh Spinach (30g)

1/4 medium Yellow Onion (40g)

2 cloves Garlic

1 tsp Fresh Ginger (grated, 2g)

1 tsp Olive Oil

1 tsp Cumin Powder

1 tsp Turmeric Powder

1 tsp Chili Powder

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Pat the tofu dry and cut into 1-inch cubes.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until softened and fragrant.

  • 3

    Stir in the cumin, turmeric, and chili powder, toasting the spices for about 30 seconds.

  • 4

    Add the tofu cubes and sauté lightly to allow the spices to coat the tofu.

  • 5

    Pour in the coconut milk and diced tomatoes. Bring the mixture to a gentle simmer.

  • 6

    Add the chickpeas and allow the stew to simmer for about 8-10 minutes so that the flavors meld.

  • 7

    In the last couple of minutes, fold in the fresh spinach until just wilted.

  • 8

    Taste and adjust seasonings as needed. Serve hot and enjoy your creamy, protein-packed curry stew.

Creamy Chickpea Coconut Curry Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

Enjoy a velvety, aromatic stew infused with warming spices and a rich coconut base. This hearty dish combines tender chickpeas and marinated tofu in a fragrant curry blend, enhanced by fresh tomatoes, spinach, and a hint of ginger and garlic, creating a delightful, satisfying meal.

NUTRITION

598kcal
Protein
34.8g
Fat
24.9g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

175g Extra-Firm Tofu

3 tbsp Coconut Milk (45g)

1/2 cup Diced Tomatoes (122g)

1 cup Fresh Spinach (30g)

1/4 medium Yellow Onion (40g)

2 cloves Garlic

1 tsp Fresh Ginger (grated, 2g)

1 tsp Olive Oil

1 tsp Cumin Powder

1 tsp Turmeric Powder

1 tsp Chili Powder

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Pat the tofu dry and cut into 1-inch cubes.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until softened and fragrant.

  • 3

    Stir in the cumin, turmeric, and chili powder, toasting the spices for about 30 seconds.

  • 4

    Add the tofu cubes and sauté lightly to allow the spices to coat the tofu.

  • 5

    Pour in the coconut milk and diced tomatoes. Bring the mixture to a gentle simmer.

  • 6

    Add the chickpeas and allow the stew to simmer for about 8-10 minutes so that the flavors meld.

  • 7

    In the last couple of minutes, fold in the fresh spinach until just wilted.

  • 8

    Taste and adjust seasonings as needed. Serve hot and enjoy your creamy, protein-packed curry stew.