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, aromatic stew featuring hearty chickpeas, silky tofu, and a medley of fresh vegetables simmered in a light coconut curry broth. This vibrant dish brings together the creaminess of coconut milk with the gentle heat of curry, making it a satisfying and nourishing option for any meal of the day.

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NUTRITION

569kcal
Protein
35.5g
Fat
20.5g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas (123g)

220g firm tofu

0.25 cup light coconut milk (60g)

0.125 cup cooked lentils (25g)

1/2 medium onion (50g)

1 medium tomato (123g)

1 cup baby spinach (30g)

2 cloves garlic (6g)

0.5 tsp olive oil (5g)

1 tbsp curry powder (6g)

Salt & pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion and minced garlic until they turn soft and fragrant.

  • 3

    Stir in the curry powder and toast for about 30 seconds to release its aroma.

  • 4

    Add the diced tomato and cook for another 2 minutes until slightly softened.

  • 5

    Gently fold in the chickpeas and crumbled firm tofu, stirring to combine with the spices.

  • 6

    Pour in the light coconut milk and add the cooked lentils; mix well.

  • 7

    Bring the stew to a simmer, then reduce the heat and let it cook for 5-7 minutes so the flavors meld.

  • 8

    Stir in the baby spinach and cook just until it wilts.

  • 9

    Season with salt and pepper to taste, and serve warm.

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, aromatic stew featuring hearty chickpeas, silky tofu, and a medley of fresh vegetables simmered in a light coconut curry broth. This vibrant dish brings together the creaminess of coconut milk with the gentle heat of curry, making it a satisfying and nourishing option for any meal of the day.

NUTRITION

569kcal
Protein
35.5g
Fat
20.5g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas (123g)

220g firm tofu

0.25 cup light coconut milk (60g)

0.125 cup cooked lentils (25g)

1/2 medium onion (50g)

1 medium tomato (123g)

1 cup baby spinach (30g)

2 cloves garlic (6g)

0.5 tsp olive oil (5g)

1 tbsp curry powder (6g)

Salt & pepper to taste

PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion and minced garlic until they turn soft and fragrant.

  • 3

    Stir in the curry powder and toast for about 30 seconds to release its aroma.

  • 4

    Add the diced tomato and cook for another 2 minutes until slightly softened.

  • 5

    Gently fold in the chickpeas and crumbled firm tofu, stirring to combine with the spices.

  • 6

    Pour in the light coconut milk and add the cooked lentils; mix well.

  • 7

    Bring the stew to a simmer, then reduce the heat and let it cook for 5-7 minutes so the flavors meld.

  • 8

    Stir in the baby spinach and cook just until it wilts.

  • 9

    Season with salt and pepper to taste, and serve warm.